Corn Fritters (Perkedel Jagung)
Shallow-fried corn fritters with a fragrant shallot and coriander batter
Dietary
Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher
Allergens
Eggs, Wheat
These Indonesian corn fritters pack sweet corn kernels into a spiced batter seasoned with shallots, garlic, and ground coriander, then fry up with crisp edges and a tender center. They make a satisfying snack or side dish, often served alongside rice or as a street-food style appetizer with a chili dipping sauce.
Ingredients
- 3 cups corn kernels, fresh or frozen and thawed
- 3 tablespoons all-purpose flour
- 2 tablespoons rice flour
- 2 eggs, beaten
- 4 shallots, finely chopped
- 3 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 red chili, finely chopped (optional)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cumin
- 1 cup vegetable oil, for frying
Method
-
In a large bowl, roughly mash about half of the corn kernels with a fork or potato masher, leaving the rest whole, to give the batter texture while helping it bind.
-
Add the all-purpose flour, rice flour, beaten eggs, shallots, garlic, scallions, chili, ground coriander, turmeric, salt, white pepper, and cumin to the corn. Stir until a thick, cohesive batter forms.
-
Heat the vegetable oil in a 9-inch skillet over medium heat until it reaches about 325°F and shimmers.
-
Scoop about 2 tablespoons of batter per fritter into the hot oil, flattening slightly with the back of the spoon. Fry in batches of 4 to 5 without crowding the skillet.
-
Fry each batch for 2 to 3 minutes per side, until deep golden brown and crisp at the edges.
-
Transfer fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, adjusting heat as needed to prevent burning.
-
Serve the fritters warm, with sweet chili sauce or sambal on the side for dipping.
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Corn Fritters (Perkedel Jagung)
These Indonesian corn fritters pack sweet corn kernels into a spiced batter seasoned with shallots, garlic, and ground coriander, then fry up with crisp edges and a tender center. They make a satisfying snack or side dish, often served alongside rice or as a street-food style appetizer with a chili dipping sauce.
40 min 20 fritters 215 cal
Ingredients
- 3 cups corn kernels, fresh or frozen and thawed
- 3 tablespoons all-purpose flour
- 2 tablespoons rice flour
- 2 eggs, beaten
- 4 shallots, finely chopped
- 3 cloves garlic, minced
- 2 scallions, thinly sliced
- 1 red chili, finely chopped (optional)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cumin
- 1 cup vegetable oil, for frying
Method
- 1
In a large bowl, roughly mash about half of the corn kernels with a fork or potato masher, leaving the rest whole, to give the batter texture while helping it bind.
- 2
Add the all-purpose flour, rice flour, beaten eggs, shallots, garlic, scallions, chili, ground coriander, turmeric, salt, white pepper, and cumin to the corn. Stir until a thick, cohesive batter forms.
- 3
Heat the vegetable oil in a 9-inch skillet over medium heat until it reaches about 325°F and shimmers.
- 4
Scoop about 2 tablespoons of batter per fritter into the hot oil, flattening slightly with the back of the spoon. Fry in batches of 4 to 5 without crowding the skillet.
- 5
Fry each batch for 2 to 3 minutes per side, until deep golden brown and crisp at the edges.
- 6
Transfer fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, adjusting heat as needed to prevent burning.
- 7
Serve the fritters warm, with sweet chili sauce or sambal on the side for dipping.
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