Sharon Nahm

Street-food fare from across the globe continues to find a home in American restaurants, much to the delight of diners. At E&O Kitchen and Bar, a modern Asian restaurant and lounge, the wildly popular Famous Indonesian Corn Fritter Bites prompt repeat visits, says Sharon Nahm, Executive Chef and Director of Operations. Inspired by the fritters sold in Southeast Asian food stalls, the dish is a combination of fresh corn kernels, celery, aromatics, flour and eggs, formed into round patties, then shallow-fried and finished with a sprinkle of salt. They’re served with a “uniquely Indonesian” house-made sweet soy sauce. “It’s a simple, approachable dish that is humble in origin but complex in its flavor,” says Nahm.

The dish hits all senses in a single bite. “It is a crispy, hot fritter, dipped into a cooling sauce that is salty, sweet, tangy and mildly spicy,” Nahm explains. “The dish has been great for the menu, especially with current sourcing challenges, since it is relatively easy to prepare and involves few ingredients, all of which are generally available throughout the year.”