Indonesian-Style Corn Cakes or Fritters

In Indonesia, we learned to make light, airy corn fritters from plump kernels of fresh corn, shallots and chilies, all held together with only eggs and flour. A food processor makes quick work of prepping the batter. As for cooking, you have a couple choices. You can use a skillet to pan-fry silver dollar–sized corn cakes, or you can deep-fry pillowy, puffy fritters. The former requires much less oil but the latter are, arguably, more fun to eat. The mayo-based dipping sauce isn’t Indonesian, but it’s a perfect accompaniment to the savory-sweet two-bite cakes or fritters.