Indonesian Corn Fritters (Perkedel Jagung)

If using canned corn, drain all the liquid thoroughly. Lightly mash about a third of the kernels with a fork and leave the rest whole for the best juicy texture.

Finely slice the scallions and mince or press the garlic. Add them to the corn along with the ground coriander, white pepper, and salt.

Crack in the eggs, then fold in the all-purpose and rice flour. Mix well until you get a thick batter that holds its shape on a spoon.

Heat a non-stick skillet and lightly coat it with vegetable oil. Drop the batter in by the tablespoon, gently shaping each fritter into a neat round.

Pan-fry the fritters over medium heat for 3 to 4 minutes per side until golden and crispy.