They’re listed on the menu as a side dish, but the corn fritters at Wayan, the new Indonesian restaurant co-owned by Cédric Vongerichten, deserve marquee billing. Crunchy, sweet, spicy and irresistible, this side dish is a typical Indonesian snack, according to Ochi Vongerichten, Mr. Vongerichten’s wife and a partner in the restaurant, who is from Jakarta. Try this at home: Whisk together three-quarters cup of all-purpose flour, a quarter cup of rice flour, a teaspoon-and-a-half of baking powder and a half-teaspoon, or more, of salt. Mix in two-thirds cup water, then fold in 10 ounces of fresh or frozen corn kernels (almost two cups), two scallions, minced, and a finely chopped Fresno or jalapeño chile. In a sauté pan or cast-iron skillet, heat an inch of vegetable oil, such as grapeseed, to 375 degrees. For 16 medium-size fritters, drop batter by heaping tablespoons into hot oil, flatten slightly and fry, turning once, until well browned. Drain on paper towels before serving. For eight large ones, as they are served in the restaurant, use about a half-cup of batter for each and flatten them. Scallions, cilantro and fried shallots are typical toppings.
Corn Fritters, $9, Wayan, 20 Spring Street (Mott Street), 917-261-4388, wayan-nyc.com.
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