Step 1

In a large skillet, heat 1 tablespoon of the oil over a medium heat. Add the ginger, garlic, chillies, and shallots and cook, stirring often, until aromatic and the shallots are beginning to brown, about 10 minutes. Transfer to a small food processor. Add the scallions and the Makrut lime leaves, if using. Pulse until a medium-fine paste forms.

Step 2

Transfer the spice paste to a medium bowl and mix in the corn kernels. Mix in the eggs, coriander, cumin, salt, and pepper. Mix in the cornstarch.

Step 3

Fill a deep saucepan one-third full with oil. Heat the oil to 350°F. (If you do not have a kitchen thermometer, check that the oil is at temperature by adding a cube of bread; it should turn golden in 15 seconds.) Working in batches, carefully add 6 to 8 rounded tablespoonfuls of the batter into the hot oil—each one should settle into a roughly circular shape. Fry until the fritters are golden, 1 to 3 minutes per side. Return the oil to 350°F between batches. Using a slotted spoon, transfer the fritters to paper towel-lined plates to drain. Serve with Tomato Sambal for dipping.