Best 2 Indonesian Corn Fritters Recipes
INDONESIAN CORN FRITTERS
Provided by Elaine Louie
Categories appetizer
Time 40m
Yield 4 appetizer portions
Number Of Ingredients 14
Steps:
- For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
- For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for Step no. 3)
- Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
- In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1497 milligrams, Sugar 8 grams, TransFat 0 grams
PERKEDEL JAGUNG (INDONESIAN CORN FRITTERS)
After much searching...I found a yummy Indonesian recipe that is not already posted here at Zaar. It looks very uncomplicated, not TOO exotic & delicious. If you make this before me (next week), please let me know what you think. This particular version was on somebody's blog...most of the other versions I found hadn't been translated!
Provided by Elmotoo
Categories Lunch/Snacks
Time 25m
Yield 8-10 fritters
Number Of Ingredients 11
Steps:
- Combine the coriander seeds, black peppercorns, shallots, garlic, rock salt and sugar in a mortar and pound until a smooth paste is formed. Set aside.
- In a bowl, lightly pound corn, then add in spice paste mixing until well combined. Add in Chinese leeks, then add in the rice flour and toss to coat evenly. Add in beaten egg and stir until well blended.
- Drop by the spoonful into hot oil and fry until golden brown, about 2-3 minutes. Remove and drain well.
Nutrition Facts : Calories 66.2, Fat 1.1, SaturatedFat 0.3, Cholesterol 23.2, Sodium 16, Carbohydrate 13, Fiber 1.1, Sugar 2.7, Protein 2.5
Tips:
- Use fresh corn kernels for the best flavor and texture.
- If you don't have a corn cob, you can use frozen or canned corn kernels.
- Be sure to drain the corn kernels well before adding them to the batter.
- Don't overmix the batter, as this will make the fritters tough.
- Heat the oil to the correct temperature before frying the fritters.
- Fry the fritters in small batches to avoid overcrowding the pan.
- Serve the fritters hot with your favorite dipping sauce.
Conclusion:
Indonesian corn fritters, or perkedel jagung, are a delicious and easy-to-make snack or side dish. They are perfect for using up leftover corn, and they can be made with a variety of different ingredients, so you can customize them to your own taste. Whether you serve them with a dipping sauce or on their own, these fritters are sure to be a hit.
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