This recipe comes from my previous food stylist, Vivian Herijanto, who is from Indonesia.
Take care when pan-frying the fritters, because the corn kernels often pop in the hot oil. It's advisable to cover the pan with a mesh splatter screen.
Because commercial chilli jam is usually too sweet and sickly, I like to mix it with fresh lime juice and some chopped chillies.
Mince the banana chilli. Slit the bird's-eye chilli lengthwise, then scrape out and discard the seeds; finely mince the flesh. Grate the carrot, then mince the garlic clove and celery leaves.
Put the flour and cornstarch in a bowl, add 150ml (⅔ cup) of water and stir well to make a smooth batter with the consistency of thick cream; if needed, add a little more water. Whisk the egg and mix it in, then add the chillies, corn kernels, carrot, garlic, celery leaves (if using), the ground coriander seeds, half a teaspoon of sea salt (or more to taste) and some freshly ground black pepper.
Heat a skillet over a medium flame and add oil to the depth of about 3mm (1/8 inch). When the oil is hot (175°C/345°F), spoon the batter into the skillet to form rough circles about 7mm (¼in) in diameter. Cook until medium brown on one side, then flip them over and pan-fry the other side. Blot the fritters on paper towels. Stir the batter each time before ladling it into the skillet.
Mix the chilli jam with some fresh lime juice and chopped chillies to taste. If it's very thick, mix in some warm water. Serve the fritters with lime wedges and chilli jam.