Best 3 Indonesian Corn Patties Recipes

Indonesian corn patties, also known as "perkedel jagung," are a popular street food and snack in Indonesia. These patties are made with corn kernels, flour, spices, and herbs, and they can be served with a variety of sauces or dips. If you're looking for a simple yet flavorful recipe that will please the whole family, give these Indonesian corn patties a try. With just a few ingredients and steps, you can create a delicious dish that is perfect for any occasion.

Here are our top 3 tried and tested recipes!

INDONESIAN CORN CAKES

Indonesian Corn Cakes image

Like porridge and roasted meat, griddle cakes are ancient preparations. Corn griddle cakes are a simple folk food in dozens of cultures. This recipe is from the Posh on Pico cafe in Los Angeles.

Provided by NannyMarvel

Categories Corn

Time 35m

Yield 24 cakes, 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup celery, finely diced
2 green onions, including tops, finely chopped
2 tablespoons cilantro leaves, chopped, plus leaves for garnish
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon oil

Steps:

Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
Heat the butter and oil in a large skillet.
For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

INDONESIAN CORN PATTIES

Indonesian Corn Patties image

Make and share this Indonesian Corn Patties recipe from Food.com.

Provided by Sueie

Categories Corn

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 (440 g) can corn kernels, drained
1 tablespoon fish sauce
fresh cracked pepper (about 1/2 teaspoon)
1 teaspoon crushed red pepper flakes
4 shallots, thinly sliced crossways
1 egg, beaten
2 tablespoons cornflour
oil (for frying)

Steps:

In bowl mix corn, fish sauce, pepper, chilli and shallots.
Mix in egg and cornflour.
Heat oil in pan, drop large spoonfuls of mixture into pan and cook approx 2 minutes or until underside is nice and golden, turn and cook other side.
Place in warm oven while cooking remainder.
Serve with chilli sauce or a vietnamese dipping sauce.

INDONESIAN CORN FRITTERS

Indonesian Corn Fritters image

Provided by Elaine Louie

Categories appetizer

Time 40m

Yield 4 appetizer portions

Number Of Ingredients 14

Ingredients

1/3 cup Thai sweet chili sauce
1/3 cup Bango or other kecap manis
4 ears of corn, kernels cut from cob, or one 15 1/4 ounce can of corn, drained
2 cloves garlic, minced
1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 large egg
1/2 teaspoon sugar
2 tablespoons corn starch
2 tablespoons rice flour
1 tablespoon finely chopped shallot
Salt
Vegetable oil

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

Tips:

Use fresh corn kernels for the best flavor and texture.
If you don't have fresh corn, you can use frozen or canned corn. Just be sure to drain the canned corn well before using.
Feel free to add other vegetables to the patties, such as chopped onion, bell pepper, or zucchini.
If you want a crispy patty, pan-fry them over medium heat until golden brown on each side.
If you prefer a softer patty, bake them in a preheated oven at 375 degrees Fahrenheit for about 20 minutes, or until cooked through.
Serve the patties with your favorite dipping sauce, such as ketchup, mayonnaise, or ranch dressing.

Conclusion:

Indonesian corn patties are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for something new and exciting to try, give these corn patties a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #healthy #side-dishes #vegetables #asian #easy #low-fat #indonesian #dietary #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #healthy-2 #low-in-something #corn #taste-mood