Indonesian Corn Cakes
Crispy, golden, and bursting with flavor, Indonesian Corn Cakes are a delightful snack or appetizer that will transport your taste buds straight to Southeast Asia. This easy-to-make recipe features fresh corn kernels mixed with aromatic shallots, garlic, cilantro, and scallions, combined with all-purpose and rice flours for a perfectly light and crispy texture. A touch of red chili adds a gentle heat, making these fritters a versatile treat that can be enjoyed with a tangy chili sauce or sweet soy sauce for dipping. Perfect as a side dish or party platter, these corn cakes come together in just 35 minutes and are a crowd-pleasing way to enjoy the authentic flavors of Indonesian cuisine. Whether served for a quick snack or as part of a larger feast, these flavorful bites are sure to be a hit!
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Recipe Information
Ingredients
- 2 cups Fresh corn kernels (from about 2 medium ears of corn)
- 4 tablespoons All-purpose flour
- 2 tablespoons Rice flour
- 1 large Egg
- 2 Shallots, finely chopped
- 2 Garlic cloves, minced
- 2 Scallions, thinly sliced
- 2 tablespoons Cilantro, finely chopped
- 1 Red chili, finely chopped (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Ground white pepper
- 2 cups Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the fresh corn kernels, all-purpose flour, rice flour, and egg. Mix well to form a batter.
Add the chopped shallots, minced garlic, scallions, cilantro, and red chili (if using). Stir to combine.
Season the mixture with salt and ground white pepper. Mix until the ingredients are evenly distributed.
Heat the vegetable oil in a deep frying pan or wok over medium heat. The oil should be about 350°F (180°C).
Scoop about 2 tablespoons of the batter and carefully drop it into the hot oil, flattening it slightly with the back of a spoon to form a small patty.
Fry the corn cakes in batches, being careful not to overcrowd the pan. Cook each side for 2-3 minutes, or until golden brown and crispy.
Use a slotted spoon to remove the cooked corn cakes from the oil and transfer them to a plate lined with paper towels to drain excess oil.
Repeat with the remaining batter.
Serve the Indonesian corn cakes warm as a snack or appetizer with chili sauce or sweet soy sauce on the side.
Nutrition Facts
Calories |
4726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 485.9 g | 623% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2520 mg | 110% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 19.8 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 99 mg | 8% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1227 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
