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