Crispy Shallot Sambal Corn Fritters

Intro

These corn fritters lean savory rather than cakey, with sweet kernels, sliced scallions, and a spoonful of sambal worked straight into the batter. Fried in a shallow layer of oil, they come out lacy at the edges, tender in the center, and bold enough to stand on their own.

Ingredients

• For the fritters: 2 cups fresh or thawed frozen corn kernels, 1/2 small yellow onion finely diced, 3 scallions thinly sliced, 1 small jalapeño finely minced, 2 cloves garlic grated, 2 tbsp sambal, 2 large eggs, 1/2 cup all-purpose flour, 1/4 cup rice flour, 1/2 tsp baking powder, 1 tsp kosher salt, 1/2 tsp ground white pepper
• For frying: neutral oil, as needed for shallow frying
• To finish: lime wedges, extra sliced scallions, flaky salt

Instructions

1. In a large bowl, combine the corn, onion, scallions, jalapeño, garlic, and sambal. Mix first before adding the dry ingredients so the aromatics and chili paste coat the kernels evenly rather than clumping in one spot.
2. Add the eggs and stir until glossy. Sprinkle in the flour, rice flour, baking powder, salt, and white pepper, then fold just until the batter holds together. It should look loose but scoopable, with corn still dominating the mixture rather than disappearing into a heavy paste.
3. Pour 1/4 inch of oil into a wide skillet and heat over medium to medium-high heat until a small bit of batter sizzles on contact. Drop heaping tablespoons of batter into the pan, gently flattening each one so the edges can spread and crisp.
4. Fry in batches for 2 to 3 minutes on the first side without moving them too early; this is what gives you those browned, frilly edges. Once the underside is deep golden and the sides start to look set, flip and cook 2 minutes more until the centers spring back lightly when pressed.
5. Transfer to a rack or paper towels and season immediately with a pinch of flaky salt. Serve hot with lime wedges and more scallions over the top.

Why This Works

Rice flour keeps the crust delicate and crisp, while sambal seasons the fritters from within instead of sitting on top as an afterthought.