Perkedel Jagung (Indonesian Corn Fritters)

Ingredients

• 2 ears (about 1.5 cups) Fresh corn kernels (Remove from cob, or use frozen/thawed if fresh unavailable)
• 2 cloves Garlic (To be ground with other spices)
• 2 medium Shallots (To be ground with other spices)
• 1/2 teaspoon Salt
• 1/2 teaspoon Sugar (Granulated)
• 1 teaspoon Ground black pepper (Ladaku brand preferred) (Freshly ground for best flavor)
• 1 medium Red chili (Finely chopped, adjust to taste)
• 2 stalks Scallions (green onions) (Thinly sliced)
• 4 tablespoons All-purpose flour
• 1 tablespoon Cornstarch
• 3 tablespoons Water (Add gradually to reach thick batter consistency)
• 2 cups (for frying) Vegetable oil (For deep frying)

Instructions

1. Prepare the Corn

   Remove corn kernels from the cob using a sharp knife. Place the kernels in a mixing bowl.

   Time: PT5M

2. Prepare Aromatic Paste

   Grind garlic and shallots into a fine paste using a mortar and pestle or food processor.

   Time: PT3M

3. Mix the Batter

   Add ground aromatics, salt, sugar, ground black pepper, chopped red chili, and sliced scallions to the corn. Mix well.

   Time: PT3M

4. Add Flours and Water

   Add all-purpose flour and cornstarch to the bowl. Gradually add water, stirring until a thick, cohesive batter forms.

   Time: PT4M

5. Heat Oil

   Pour vegetable oil into a frying pan or wok to a depth of about 1 inch. Heat over medium-high heat until hot (about 180°C).

   Time: PT3M

   Temperature: 180°C

6. Fry the Fritters

   Scoop spoonfuls of batter and gently drop into the hot oil. Fry in batches, turning occasionally, until golden brown and crisp (about 2-3 minutes per batch).

   Time: PT10M

   Temperature: 180°C

7. Drain and Serve

   Remove fritters with a slotted spoon and drain on paper towels or a wire rack. Serve hot.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

3g

Carbohydrates

22g

Fat

9g

Fiber

2g

Ingredient Substitutions

• Instead of Fresh corn kernels: Frozen corn (thawed)
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Shallots: Red onion (1/4 small)
• Instead of Ground black pepper (Ladaku brand preferred): Any ground black pepper
• Instead of Red chili: Bird's eye chili (for more heat), Omit for mild
• Instead of Scallions (green onions): Chives
• Instead of All-purpose flour: Gluten-free flour blend
• Instead of Cornstarch: Rice flour
• Instead of Vegetable oil: Canola oil, Sunflower oil

Equipment Needed

• Mixing bowl
• Knife
• Cutting board
• Mortar and pestle or food processor
• Spoon or spatula
• Frying pan or wok
• Slotted spoon
• Paper towels (optional)
• Plate

Critical Steps — Do Not Skip

• Add flours and water gradually to achieve the right batter consistency.
• Heat oil to the correct temperature before frying.
• Do not overcrowd the pan when frying to prevent soggy fritters.

Chef Tips from the Video

• For extra crunch, add a tablespoon of rice flour to the batter.
• Add a squeeze of lime juice before serving for brightness.
• Serve with chili sauce or sambal for dipping.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat in the oven or air fryer for best texture.

Freezer: Freeze cooked fritters in a single layer, then transfer to a bag. Reheat from frozen in oven at 180°C for 10-12 minutes.

Room temperature: Best eaten fresh. Can be kept at room temperature for up to 4 hours.

Make-Ahead Tips

• You can prepare the batter up to 2 hours ahead and refrigerate until ready to fry.
• Fritters can be fried ahead and reheated in the oven to restore crispness.