Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Blend sweetcorn in a food processor for about 10 seconds, until it becomes a coarse purée.

Finely chop the lime leaves, spring onions, chilies, and shallot. Mince the garlic.

Chop the tomatoes for the sambal. Thinly slice the chilies, finely chop the shallot, and juice the limes.

In a bowl, combine tomatoes, chilies, and shallot. Add warm coconut oil, lime juice, and salt. Taste and adjust with a pinch of sugar if needed. 

In a large bowl, mix together the sweetcorn purée, lime leaves, garlic, spring onions, chilies, and shallot. Stir in rice flour, cornflour, salt, and white pepper. The mixture should be thick but easy to stir. If too dry, add 2 – 3 tablespoons of cold water.

Heat oil in a wok or deep pan over medium heat. Heat to 180°C with a thermometer.

Scoop a tablespoon of batter and flatten slightly into a patty. Repeat with remaining mixture. Fry 5 – 6 fritters at a time, cooking 2 – 3 minutes per side until golden brown.

Remove with a slotted spoon and drain on paper towel. Continue until all fritters are cooked.

Arrange fritters on a serving dish and serve hot with chilli and tomato sambal.