Corn Fritters (Perkedel Jagung) Indonesian recipe





Coming from Indonesia, we eat all sorts of fritters a lot. They are commonly available and there are many variations to keep them interesting.

The more common savoury types are corn fritters, vegetable fritters and potato fritters. My kids and I love them all! They are great on their own as snacks or as a side dish to the main meal. Dip them in a little chilli sauce and they make a perfect treat!


These corn fritters are crunchy, delicious and so addictive. Each of us can finish a few of these in one go, including my smallest picky eater. Here he is trying to grab one as soon as they are ready on the table!





Corn Fritters (Perkedel Jagung)

Ingredients:

2 ears fresh corn
2 eggs
2 stalks spring onions
2 cloves garlic
1 shallot
3 tbsp. plain flour
salt and pepper

Instructions:
  1. Slice the corn kernels from the cobs
  2. Mince garlic, shallot and chop spring onions finely
  3. Mix everything together to form a thick batter
  4. Heat cooking oil for deep frying
  5. Drop batter by the spoonful into hot oil and cook till browned (about 2 minutes each side), careful not to overcrowd the pan
  6. Drain on a cooling rack or kitchen paper


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