Perkedel Jagung Indonesian Corn Fritters
Crispy, golden, and delightfully aromatic, Perkedel Jagung, or Indonesian Corn Fritters, is a beloved street food and snack that showcases the vibrant flavors of Indonesia. This easy-to-make recipe combines sweetcorn kernels with fragrant shallots, garlic, and red chili, bound together by a mixture of all-purpose and rice flours for an irresistibly light yet crunchy texture. Enhanced with scallions, fresh cilantro, and a hint of coriander, these fritters offer a perfect balance of savory and herbaceous notes. Fried to perfection, they are ideal for serving as an appetizer, side dish, or snack, paired with a tangy sambal or sweet soy sauce for dipping. Ready in just 35 minutes, this crowd-pleaser brings a touch of Southeast Asia to your table with every bite.
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Recipe Information
Ingredients
- 400 grams sweetcorn kernels (fresh, frozen, or canned)
- 60 grams all-purpose flour
- 20 grams rice flour
- 1 large egg
- 3 small shallots
- 2 cloves garlic cloves
- 1 small red chili (optional)
- 2 stalks scallions (finely sliced)
- 2 tablespoons fresh cilantro (finely chopped)
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 1 teaspoon coriander powder
- 250 milliliters vegetable oil (for frying)
Instructions
If using fresh or frozen corn, steam or boil the kernels briefly, then let them cool. If using canned sweetcorn, drain and rinse thoroughly.
Using a mortar and pestle or a food processor, grind the shallots, garlic, and red chili (if using) into a smooth paste.
In a large mixing bowl, combine the corn kernels, spice paste, all-purpose flour, rice flour, egg, scallions, cilantro, salt, white pepper, and coriander powder. Mix until everything is well incorporated. The batter should be thick but slightly sticky. Adjust the consistency with a small amount of water if necessary.
Heat the vegetable oil in a large frying pan over medium heat. Ensure the oil is hot enough by testing with a small drop of batter—it should sizzle immediately.
Using a tablespoon, scoop a heaping spoonful of the batter and drop it gently into the hot oil. Flatten the batter slightly with the back of the spoon to form a fritter. Repeat, ensuring not to overcrowd the pan.
Fry the fritters for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.
Continue frying in batches until the batter is used up.
Serve the Perkedel Jagung hot with a side of sambal (Indonesian chili paste) or sweet soy sauce for dipping.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 43.8 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 27 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 284 mg | 6% | |
*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.
