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.
Servings: 15
Calories: 183kcal
Equipment
- Wok
- Metal slotted spoon
- mixing bowl
- measuring cups
- measuring spoons
- French knife
- Food Processor or Mortar and Pestle
Ingredients
- 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
Instructions
- 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.
Nutrition
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