Indonesian corn fritters (perkedel jagung) recipe

Recipe for indonesian corn fritters (perkedel jagung) in our easy ethnic recipes collection. Indonesians eat corn fritters plain or dip them in sambal, a spicy sauce made with fresh red hot peppers. Look for jars of sambal or thai chili paste at your local grocery store or asian market.

Recipe ingredients

• Spice paste:
  • 1 tablespoon kunci root, pounded with mortar and pestle (*)
  • 2 teaspoon ground coriander
  • 1 teaspoon freshly ground pepper
  • 6 shallots, peeled and chopped fine
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1 tablespoon sugar
• Fritters:
  • 2 1/2 cups frozen or fresh corn, cut from the cob
  • 1 tablespoon chives, finely chopped
  • 1 egg, beaten
  • 2 tablespoons flour
  • 1 cup canola oil for frying

(*) Kunci root is in the same family as ginger and can be found at asian markets. If you can't find kunci root, substitute fresh ginger

How to make indonesian corn fritters (perkedel jagung)

• To make the spice paste, combine all ingredients in a medium bowl. Set aside.
• Grind corn kernels in a food processor or blender.
• Scrape corn into a large mixing bowl and add chives, egg, flour, and spice paste. Mix with a wooden spoon or electric mixer to make a smooth, thick batter.
• In a large, heavy frying pan, heat oil over medium-high heat. When a bit of batter dropped into the pan sizzles immediately, the oil is ready for frying. To make a fritter, use a large mixing spoon to carefully drop 2 tablespoons of batter into the pan. Fry fritter for 2 to 4 minutes, or until it turns golden brown. You may make up to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with a paper towel. Serve hot with sambal or thai chili sauce.

Preparation time: 25 minutes
Cooking time: 20 minutes
Serves 5 or 6

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