Indonesian Corn Fritters - Perkedel Jagung

Crispy Indonesian corn fritters, known as Perkedel Jagung or Bakwan Jagung. It's the perfect summer snack that tastes delicious and can be made with fresh, frozen or canned corn kernels.

Corn is must-have fresh produce in the summer months. It's sweet, juicy and is a staple ingredient for many recipes ranging from soup to salad to bread. If you are looking for recipes using corn, don't wait to try this Indonesian Corn Fritters - Perkedel Jagung.

Corn Fritters - Perkedel Jagung:

Corn fritters are not only popular in the United States but also in Indonesia. This sweet and savory snack is known as Bakwan Jagung or Perkedel Jagung. Bakwan Jagung or Perkedel Jagung is one of the most famous street foods throughout Indonesia and is popular in the mornings, daytime and also makes for a great late-night snack.

Corn Fritters (Bakwan Jagung) - A popular Street Food in Indonesia:

Corn fritters can be served in a variety of ways in Indonesian cuisine. As mentioned, you can find corn fritters at most street food vendors. It's usually sold as a snack along with other fried foods, such as tempeh, tofu, banana, and root vegetables.

When served as a snack many people like to eat corn fritters with some fresh chili peppers. It's not unusual to also serve the corn fritters with sambal (a tomato-based sauce, like ketchup). But my favorite way to eat corn fritters is with this refreshing Acar Timun (Indonesian Pickled Cucumber).

If you don't like anything spicy, feel free to serve these Perkedel Jagung with any dipping sauce.

You can also find corn fritters at most Javanese restaurants. It's sold as a side dish to accompany the main meal.

Check Out These Popular Asian Recipes:

• THAI SALAD DRESSING (THAI PEANUT SAUCE)
• EASY LARB RECIPE WITH CHICKEN
• BEST PORK TENDERLOIN STIR FRY (ASIAN BOWL)
• MINCED PORK NOODLES WITH HOISIN SAUCE
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• SPICY SICHUAN NOODLES
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• CHINESE EGGPLANT WITH MINCED PORK

Today, I am going to show you how to make these golden-brown corn fritters, Indonesian-style. Don't worry, the recipe is actually quite similar to most corn fritters (southern-style) recipe that you often find on the internet. You won't need to use any special equipment to make this Bakwan Jagung. And, the good news is that you can find all of the ingredients at almost any grocery market.

Check out more Indonesian Recipes:

• NASI GORENG RECIPE (INDONESIAN FRIED RICE)
• ACAR TIMUN (INDONESIAN PICKLED CUCUMBERS)

Indonesian Corn Fritters Ingredients:

To make these fritters, you will need fresh corn, flour, egg, green onion (or spring onion), carrots, shallots, garlic, and a simple seasoning with salt and pepper.

Optional: Feel free to add a pinch of sugar if you like the corn fritters sweeter.

In Indonesia, it's very common to use a combination of wheat flour and rice flour. For this recipe, however, I am just using a regular, all-purpose flour because it is easier to find and tastes just as good as the one with rice flour.

Check Out More Recipes with Corn:

• ELOTES MEXICANOS – MEXICAN CORN SALAD
• SKILLET FRIED CORN – BUTTERY!
• SPICY CAJUN ROASTED CORN SALAD
• SLOW COOKER CREAMY CORN CHOWDER
• CORN CHOWDER BACON RECIPE
• SPINACH CORN SOUP WITH GINGER BROTH

Tips to Make the Indonesian Corn Fritters:

1. First, you need to cut the corn off the cob.
   The best way to cut the kernels is by placing the tip of the cob in the center hole of the bundt cake pan (or tube pan). Once secured, you can use a sharp knife to cut down the sides of the corn. The kernels will then fall into the pan, not scattering everywhere.
2. Use the right heat.
   To prevent burning, you may want to bring the oil over high heat, then reduce it to medium heat to prevent the fritters from getting brown too quickly.
3. Use a regular spoon or cookie dough spoon to put the batter into the pan. Be sure to flatten the batter lightly with the back of the spoon. You should be able to cook 4-5 similar sized fritters at the same time.
4. Don't forget to transfer the cooked fritters to a paper towel-lined plate to remove the excess oil.