Thursday, September 21, 2017 | INDONESIAN CULINARY |

Corn Fritters | Perkedel Jagung

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Spice paste:

  • 2 tsp ground coriander
  • 1 tsp freshly ground pepper
  • 6 shallots, peeled and chopped fine
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1 tbs sugar


  • 2 1/2 c frozen or fresh corn, cut from the cob
  • 1 tbs chives, finely chopped
  • 1 egg, beaten
  • 2 tbs flour
  • 1 c canola oil for frying

How To:

  • To make the spice paste, combine all ingredients in a medium bowl. Set aside.
  • Grind corn kernels in a food processor or blender.
  • Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
  • In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tbsp. of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or Thai chili sauce.
Filed in: Appetizer, Side Dishes