Posted on 12th Jul 2025

Indonesian Sweetcorn Fritters

The first episode of our new series, School of Wok On Tour, takes place at Drover's Rest in Hay-on-Wye, Wales. In this episode, Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!

Cuisine

Time

30 mins mins

Servings

4 people

Ingredients

1 tsp coriander seeds
3 sweetcorn cobs, kernels cut off the cobs
Handful of Chinese chives(flowering, if possible) chopped into 5mm pieces
3 spring onions, sliced
3 garlic cloves, finely chopped
1/2 green chilli, finely chopped
1 tsp salt
1/2 tsp ground turmeric
Vegetable oil

Batter

1 egg, lightly beaten
60g (21/4oz) plain flour
20g (3/4oz) cornflour

Method

Pound the coriander seeds using a pestle and mortar to form a coarse powder. Add half the sweetcorn kernels and gently crush them into a rough sweetcorn mash. (This mash mixes well with the batter and helps the mixture hold its shape.)

Transfer the sweetcorn mash to a mixing bowl, add the rest of the sweetcorn kernels along with the other ingredients (except the batter) and mix well. Finally, add the batter ingredients to the bowl and massage the mixture together with your hands until just combined.