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.