Indonesian Sweetcorn Fritters

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

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.

Half-fill a wok or deep-fryer with vegetable oil and bring to a medium-high heat. Test the temperature of the oil by placing the tip of a wooden chopstick or skewer in the oil. If it starts to fizz after a second or so, the oil has reached the desired temperature of around 180°C/350°F.

Carefully lay 1 large heaped tablespoon of the fritter mixture in the oil. Continue to lay the mixture in the oil, spoon by spoon, taking care not to overfill your wok or fryer, as each fritter needs enough space to float and fry without sticking to another. Fry for 2–3 minutes until golden brown on the underside, then turn over and fry the other side until golden brown. Remove with a slotted spoon and place on a plate lined with kitchen paper to drain the excess oil before serving. Fry the fritters in batches if necessary to avoid overcrowding.