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Perkedel Jagung (Corn Fritters)

Prep Time10 minutes
Cook Time8 minutes
Course: Appetizer, dinner, Main Course, Side Dish
Cuisine: Indonesian
Keyword: corn, cornfritters, easy recipe, easyrecipe, indonesian dish, jagung, maiskoek, perkedel, perkedel jagung
Servings: 15 pcs
Author: Suci Bakri
Cost: €10 - €15

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!!! :)