Perkedel Jagung Crispy Indonesian Corn Fritters Recipe

Perkedel Jagung are crispy spiced Indonesian Corn Fritters, which are so easy to make at home!

Also known as Bakwan Jagung, this homemade spiced Indonesian Corn Fritter recipe is crunchy on the outside and tender on the inside.

The vegetarian-friendly deep-fried snack is typically served as an appetizer at Indonesian restaurants with spicy Sriracha hot sauce.

The ultimate Indonesian munchies, our Perkedel Jagung recipe features flavourful ingredients like sweet corn, ginger, garlic, chili, shallots, lime leaf, coriander, and cumin.

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What Is Perkedel Jagung?

Perkedel is believed to be derived from Dutch frikadeller, which is actually a Danish meatball. This connection is attributed to Indonesia’s historical colonial link to the Netherlands. Unlike frikadeller, traditional perkedel’s main ingredient is not meat, but mashed potato.

Perkedel generically refers to any vegetable fritter in Indonesian cuisine. The most common perkedel are made from mashed potatoes but there are other popular variants like perkedel jagung (sweet corn), perkedel tahu (tofu) and perkedel ikan (minced fish).

Perkedel Jagung, also known as Bakwan Jagung, is one of the most famous street foods in Indonesia. They’re addictive, crispy and spicy deep fried corn fritters.

Throughout most of Indonesia it is called perkedel; however, it is called begedil in Javanese as well as in Malaysia and Singapore, which would suggest that the popular fried food was introduced by Javanese immigrants to Malaysia and Singapore.

If you love munching into crispy savoury fritters you’ll love making this Perkedel Jagung recipe at home. We like to make it in the summer months when sweet corn is in season but you can also substitute for canned corn or frozen corn to enjoy year round.

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Traditional Perkedel Jagung Indonesian Corn Fritter recipe ingredients.
Traditional Perkedel Jagung Indonesian Corn Fritter recipe ingredients.

Travel to Indonesia by Cooking Perkedel Jagung at Home

I love traveling to Asia.

My first visit on the continent had me living in South Korea for a year as a teacher and it’s where I was first introduced to fermented vegetables like kimchi.

After my contract ended in Seoul I travelled throughout Asia for 6 months, visiting the PhilippinesIndonesiaSingaporeCambodiaLaosMyanmarThailandVietnamThe MaldivesIndia and Malaysia.

In 2008 I spent 2 months backpacking through Indonesia, adventuring through Yogyakarta, Borobodur, Gunung Bromo, Gili Trawangan, and Bali. I fell so head over heels in love with Bali that years later I returned as a food and travel journalist to write the ultimate Bali Honeymoon Guide.

I dined at some of Indonesia’s best restaurants while exploring Bali’s Best Hotels & Resorts and fancy Bali Cocktail Bars. I was on the hunt to sample the must-try tastes of Bali, such as Babi Guling, Nasi Goreng, Mie Goreng, Lawar, Satay, Nasi Ayam Campur and Perkedel Jagung.

When traveling in Indonesia I like to order Bakwan Jagung as a cheap street food snack in the middle of the day to tie me over until dinner. You can skip lunch entirely! The spicy fritters pair nicely with an ice cold Bintang Beer, a local brew from Bali.

Most tourists first encounter Perkedel Jagung in the wee hours of the night in Bali’s trendy Seminyak neighbourhood as it’s the hub of the island’s nightlife and bar scene. After sipping cocktails on the beach all night under the twinkle of stars you’ll find tipsy tourists standing in line at local street food stalls waiting to order Indonesian Corn Fritters. Add a few dashes of hot sauce and it’s a truly sublime late night snack!

If you’ve traveled to Indonesia and fallen in love with Perkedel Jagung it’s easy to recreate the dish at home by following this simple step-by-step recipe!

In a mixing bowl combine corn, eggs, cornstarch, chili and spices.
In a mixing bowl combine corn, eggs, cornstarch, chili and spices.

Where To Eat Traditional Perkedel Jagung

If you live in a large city in Canada or America you’ll likely have access to local Southeast Asian restaurants that serves their own Perkedel Jagung recipe.

Haven’t traveled to Indonesia before? It may be helpful to first sample Bakwan Jagung at a local Indonesian or Malaysian restaurant to better understand how the dish is served. You can determine the ideal size, preferred spice heat level and other Indo dishes to serve at the table.

In Toronto, popular Indonesian and Malaysian restaurants that may serve a traditional Perkedel Jagung recipe include Borrel Restaurant, Little Sister, SoosGourmet MalaysiaRestoran Malaysia and NaiNai.

Perkedel Jagung Indonesian Corn Fritter batter.
Perkedel Jagung Indonesian Corn Fritter batter.

My Family Loves Indonesian Corn Fritters

Who doesn’t love a crispy fritter? Is there anything more sublime then biting into a crispy deep fried treat? Oh so addictive!

My family loves trying to cook new fritter recipes from around the world. Some of our favourites include French Mashed Potato Fritters, Grabong Northern Thai Pumpkin Fritters, Middle Eastern Spiced Pea Fritters, Mucver Tarif Vegetarian Turkish Zucchini Fritters, and Cajun Shrimp Boulettes.

After traveling to Indonesia for the first time I fell in love with crunchy Perkedel Jagung so I wanted to recreate the dish at home for my family.

I prepared this Indonesian Corn Fritter recipe at our family cottage on a hot summer day. Sweet corn was in peak season so I used a sharp knife to remove all of the niblets from the each cob. We now make this dish year round so you can easily substitute with frozen or canned corn as well. Use Peaches & Cream Corn if you can.

Take your time deep frying the fritters, ensuring they aren’t over crowded and cook evenly. Place Perkedel Jagung on a baking sheet until all of the batter has been used up and then bake them for a few minutes to crisp them up and serve hot.

We like to serve this Indonesian Corn Fritters recipe with Sriracha hot sauce but you can enjoy them on their own or with a squeeze of lime.

Deep fry Perkedel Jagung until browned and crunchy.
Deep fry Perkedel Jagung until browned and crunchy.

Perkedel Jagung Recipe Health Benefits

Our Indonesian Corn Fritter recipe is packed full of healthy ingredients!

Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. Yellow corn is a good source of the carotenoids lutein and zeaxanthin, which are good for eye health and help prevent the lens damage that leads to cataracts.

Ginger contains at least 14 phytochemicals, many of which have impressive antioxidant and anti-inflammatory properties. It also has a good source of copper, which supports your bones, blood and nervous system. 

It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.

Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss. 

Shallots are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.

A good source of bone-strengthening vitamin K, coriander is also rich in antioxidants that help protect the eyes from damage by free radicals. 

A rich source of blood-building iron, cumin may also help balance your blood sugar levels and reduce bad cholesterol. It is also traditionally used as a digestive aid.

Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.

Let Indonesian Corn Fritters rest on a baking sheet while deep frying all of the batter.
Let Indonesian Corn Fritters rest on a baking sheet while deep frying all of the batter.

Homemade Indonesian Corn Fritter Recipe Tips

This homemade Perkedel Jagung recipe is quick and easy to make at home. Here are a few tips to get you started!

  • We’ve used fresh corn on the cob in this recipe because we like to make them in the summer when the golden vegetable is in season. You can also use frozen or canned corn, we recommend the sweet Peaches & Cream variety.
  • We’ve used a combination of green and red chili but since my family can’t handle a lot of heat we only use one of each. If you like spicy food feel free to add as many chopped up chilies as you’d like.
  • Our favourite deep fry oil is canola as it has a high smoke point. Ensure the oil is piping hot before adding the batter to the wok. You can flick a bit of water on your fingers into the oil and if it immediately sizzles you are good to go!
  • Use a slotted spoon to remove the Indonesian Corn Fritters from the hot oil. Let them rest over the wok for 10 seconds to ensure the excess oil drains off them.
Perkedel Jagung Photo Image.
Perkedel Jagung Photo Image.

What To Serve with Perkedel Jagung

Perkedel Jagung is a crispy deep fried snack typically served as a side dish or appetizer. It’s meat-free so suitable for vegetarian diets.

In Indonesia, these fritters are often served with nasi kuning as part of tumpeng, or soto ayam chicken soup.

We also like to serve Indonesian Corn Fritters with Malaysian and Singaporean dishes like Penang Prawn Noodle Soup Hokkien Mee, Roti Canai, Seafood Laksa, Bak Chor Mee, and Rojak.

On a hot day in the summer there’s no better afternoon snack enjoyed with a cold beer on the cottage dock. The cutlery-free Indonesian snack just requires a few paper towels or napkins so people can wipe their greasy hands.

If you’re serving the dish when company is coming I suggest frying the fritters in advance and simply storing them on a baking sheet until guests have arrived. When ready to serve, slide the baking sheet into the oven at 350F for 5 or 7 minutes until they are warm and crispy.

You May Also Enjoy These Deep Fried Recipes...

Serve Indonesian Corn Fritters with spicy Sriracha hot sauce.
Serve Indonesian Corn Fritters with spicy Sriracha hot sauce.

Storing Indonesian Corn Fritters

If you have leftover Indonesian Corn Fritters you can store them in the fridge in an airtight container or Ziplock bag for 4-6 days.

To reheat use an air fryer, oven, or toaster oven to ensure they get crispy again and warm. Do not use a microwave as they will get soggy and lose their desired crunchy texture.

Now you're an expert on how to make crispy Indonesian Corn Fritters called Perkedel Jagung!
Now you’re an expert on how to make crispy Indonesian Corn Fritters called Perkedel Jagung!

How To Make Indonesian Corn Fritters (RECIPE VIDEO)

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5 from 1 vote

Perkedel Jagung Indonesian Spiced Corn Fritters

How to make traditional Perkedel Jagung. This easy Indonesian Corn Fritters recipe features a spiced batter that is deep fried until crispy.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Snack
Cuisine: Indonesian
Keyword: Perkedel Jagung
Servings: 15
Calories: 183kcal


  • Wok
  • Metal slotted spoon
  • mixing bowl
  • measuring cups
  • measuring spoons
  • French knife
  • Food Processor or Mortar and Pestle


  • 4 Corn on the cob or 350g canned or frozen corn
  • 1 tbsp Vegetable Oil plus more for deep frying
  • 30 g Ginger minced
  • 6 Garlic Cloves minced
  • 2 Green or Red Chiles thinly sliced
  • 4 Shallots sliced
  • 2 Scallions thinly sliced
  • 5 Lime Leaves stems removed, thinly sliced
  • 2 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 2 Eggs beaten
  • 3/4 cup Cornstarch
  • Sriracha Sauce for serving


  • Remove the outer husk and threads of the corn cobs, then carefully slice down the outside of the cob with a knife, as close to the core as possible, to remove the kernels. Set aside.
  • Heat the oil in a frying pan over medium heat. Add the ginger, garlic, chillies, and minced shallots and fry, stirring for 10 minutes. Blend to a medium fine paste in a food processor or mortar and pestle with the scallions and lime leaves. Mix the spice paste with the corn kernels in a bowl and add the coriander, cumin, salt, pepper and eggs. Stir well to combine then add cornstarch.
  • Fill a wok 1/3 full with oil. Heat the oil to 350 F or until shimmering. Carefully drop a small spoonful of the batter into the hot oil – it should settle into a rough circular shape. Repeat to make 6-8 fritters, without overcrowding the pan. Fry until golden brown, about 4 minutes.
  • Transfer to tray a tray lined with paper towel and let drain. Repeat to use up the mixture. Serve immediately with sambal or Sriracha.


Calories: 183kcal | Carbohydrates: 15.2g | Protein: 2.3g | Fat: 2.1g | Saturated Fat: 0.5g | Cholesterol: 22mg | Sodium: 35mg | Potassium: 154mg | Fiber: 1.4g | Sugar: 1.4g | Calcium: 12mg | Iron: 1mg

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