Coconut and kecap manis (sweet soy sauce) add a fresh twist to an old favourite.
2 cups self-raising flour
3 eggs
1½ cups buttermilk
1 tbsp kecap manis
1 long green chilli,finely chopped
4 corn cobs,kernels removed
¼ cup coconut flakes,plus extra to serve
vegetable oil,to shallow-fry
2 cups mixed salad leaves,to serve
lime wedges,to serve
sambal oelek,to serve
crispy fried shallots,to serve
Place the flour,eggs,buttermilk,kecap manis,and chopped chilli in a large bowl and whisk to combine. Add the corn kernels and coconut and mix to combine,seasoning to taste with salt and pepper.
Heat 1 tbsp of oil in a large non-stick frying pan over medium heat. Add ⅓-cupfuls of the mixture and cook for 4-6 minutes on each side,or until cooked through and golden brown. Repeat with the remaining oil and corn mixture.
Divide the fritters among 4 plates. Serve with salad leaves,lime wedges,sambal oelek,fried shallots and coconut flakes.
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