Perkedel jagung, or Indonesian corn fritters, always takes me back to the hectic mornings I spent in my mom’s kitchen, helping her make batch after batch for our warung. It was one of the most popular dishes on our menu, so much so that I often had to prepare another batch in the afternoons because it sold out so quickly in the mornings. I remember my dad was the one who bought a sack of corn at the market so early in the morning, and I would prep about 40 pieces of corn to make the fritters. The sound of corn kernels being scraped off the cob always transports me back to my mom’s kitchen. I’d sit on the floor (Indonesian-style :P) mixing the sweet corn with spices, eggs, and flour, creating a batter that promised golden, crispy fritters. After that, I would drop spoonfuls into the hot oil, watching as they sizzled and bubbled, transforming into fragrant, crunchy delights. My mom would rush into the kitchen as customers lined up, eager for the freshly fried perkedel that they couldn’t wait to dip into spicy sambal. The warmth of the kitchen (literally warm :P) and the taste of those perfect bites remind me of the simple, joyful moments we shared, and now I’m sharing these bites of happiness with you.
Serving perkedel jagung is all about enhancing their flavour and making them a part of a delicious meal. Here are some serving suggestions:
1. As a Snack or Appetizer:
- With Sambal: Serve perkedel jagung with a side of sambal, an Indonesian chili paste, for a spicy kick. Sambal terasi (shrimp paste sambal) or sambal kecap (sweet soy sauce with chili) pairs well with the fritters.
- Dipping Sauce: You can also serve them with a simple dipping sauce made from soy sauce, lime juice, and chopped chilies.
2. As a Side Dish:
- With Rice: Perkedel jagung makes a great side dish for nasi putih (steamed white rice). It can accompany a variety of Indonesian main dishes like ayam goreng (fried chicken) or rendang.
- With Soup: Pair the fritters with a light, clear soup like sayur bening (vegetable soup), or sayur santan (coconut milk soup) for a balanced meal.
3. As Part of a Full Indonesian Meal:
- Tumpeng: Include perkedel jagung in a traditional tumpeng, a cone-shaped rice dish surrounded by various side dishes, including vegetables, meats, and more fritters.
- Nasi Goreng or Mie Goreng: Serve them alongside nasi goreng (fried rice) or mie goreng (fried noodles) to add a crunchy texture and corn flavor to the meal.
Making perkedel jagung is a simple and delicious process. Here are some tips:
Corn Texture: Gently mash or pound the corn kernels using the pestle or the bottom of a glass until essence come out. Do not over pound because we are still looking for the rough texture of the corn.
Customize: Feel free to add other vegetables like grated carrots or finely chopped herbs like lime kefir leaves or Indonesian celery leaves for extra flavour.
Perfect Crunchiness: For extra crunchiness, I remove the egg from the recipe and add 1tbsp of rice flour. This will make your perkedel crunchiness long lasting.
To keep perkedel jagung fresh and tasty, here are some tips:
1. Storing Leftovers:
- Refrigeration: Allow the fritters to cool completely at room temperature. Place them in an airtight container or wrap them tightly with plastic wrap or aluminum foil. Store them in the refrigerator for up to 2-3 days.
- Freezing: For longer storage, you can freeze the perkedel jagung. Place the cooled fritters on a baking sheet in a single layer and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months.
2. Reheating:
- Oven: Preheat your oven to 175°C. Place the fritters on a baking sheet and heat for about 10-15 minutes, or until they are warmed through and crispy again.
- Stovetop: Reheat the fritters in a lightly oiled skillet over medium heat for a few minutes on each side until they are hot and crispy. I would not recommend to re-fry it in oil.
By following these steps, you can keep your perkedel jagung fresh and delicious for later enjoyment!
Perkedel Jagung (Corn Fritters)
Equipment
- 1 Sharp knife
- 1 Medium sized bowl
- 1 Pestle and mortar
- 1 Cutting Board
- 1 Skillet/frying pan I used the diameter 28cm
- 1 Tong
- Paper towels to absorb the oil
Ingredients
- 2 pcs Fresh sweet corn shred the kernels with a knife and scrap the remaining corn from the cob
- 50 gr All purpose flour
- 1 tbsp Rice flour
- 3 cloves Garlic Cut it into half if it's too big
- 2 pcs Shallots Cut it smaller to pound easily
- 2 pcs Green onion Chopped
- 1 pcs Cayenne chili pepper Chopped. You can use bird's eye chili pepper if you like it spicier.
- 1 tsp White pepper
- 1 tsp Coarse salt Coarse salt helps you pound ingredients easier and quicker
- 1 tsp Turmeric powder for touch of aroma and more vibrant color
- 1 tsp Onion powder Mine is already salted, so I didn't add salt in the batter anymore
- 1 tsp MSG or you can replace it with mushroom powder
- 200 ml Water Add gradually until you get the right consistency. It should be thick, yet pourable.
- 300 ml Sunflower oil for shallow frying
Instructions
Preparing the corn
- Peel out the corn skin and remove the hairs. Clean throughly with running cold water.
- In a bowl, shred out the corn kernels with a knife into the bowl direction and then scrape out the remaining corn on the cob using the same knife. Set aside
Seasoning paste
- In a mortar, add in shallots, garlic, and coarse salt. Pound until they become a fine paste.
Mixing
- In a bowl with the corn kernels, add in the paste and then gently pound the corn kernels using the pestle until essence come out. Do not over pound because you still want the rough texture of the corn.
- Add in the chopped green onion and chopped chilli pepper. Stir until well combined.
- Add in flour, rice flour, white pepper, onion powder, and msg. Stir again until well-combine and add water gradually until you get the right consistency. It should be thick but easy to pour. The batter should coat the corn kernels evenly, binding them together without being too runny. If you scoop up a spoonful, it should drop off in soft, rounded mounds rather than in thin drips.
- Shallow fry the batter in a preheated oil. I did 1tbsp per pcs. Flip after 3-4 minutes or when the bottom is already golden brown and slightly crispy, and cook the rest for another 3-4 minutes.
- Take out the perkedel when they are golden brown and place it on a paper towels to absorb the oil. Serve with your favorite sambal! Enjoy!!! 🙂
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