Thursday, November 26, 2009

Perkedel Jagung--Indonesian Corn Fritters

I was thinking the other day that I should have posted about perkedel jagung this summer, when corn was in season. Although it can be made with frozen corn, it's at its best when the kernels are shaved from the cob. I was very pleased then when I went to the local farmers market and found one grower still had corn. I was skeptical that corn this late in the season would be any good, but at four ears for $1.50 I figured I'd give it a try. It was the sweetest corn I have ever tasted, a little too sweet for my taste, but certainly more flavorful than any frozen corn could ever hope to be.

Perkedel jagung are a common side when fixing nasi tumpeng, a celebratory meal featuring a cone of nasi kuning and a variety of dishes to accompany it. Relatively easy to make, good perkedel jagung are all about the corn. There's a little flour added to the spices and egg to bind the fritters, but mostly they're just corn. I prefer to include shrimp, but they taste fine without. Although in Indonesia they are a part of a larger meal, they are perfect cocktail fare. If you wish to have these with drinks, you could serve with Thai sweet chili sauce, some nuoc cham, or a mixture of sriracha and mayonnaise. I prefer them plain, still warm from the pan. When making a batch of these, keep the fried perkedel warm in a low oven while frying the rest.

Perkedel Jagung

3 cups of corn kernels, preferably shaved from fresh ears of corn
3--4 TBS flour
1 tsp coriander, ground
salt, to taste
1 to 2 eggs, lightly beaten
2 red chilies, thinly sliced
2 kaffir lime leaves, finely sliced
6 ounces peeled, deveined shrimp, coarsely chopped (optional, but recommended)

oil for frying

Mix corn, flour, eggs, and spices together. Stir in shrimp if using. Mixture should just hold together.

Heat large frying pan and add 1/3 cup of oil. Drop corn mixture by large tablespoon and fry on both sides until brown and cooked. Alternately, you can deep fry. Drain on paper towels and serve warm.

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  1. These look fantastic! I'll have to bookmark this recipe for next summer.

  2. G,
    If you like corn, you should like these. Let me know how you like them if you give them a try.

  3. Yum yum, I've just gotten back from Bali where I got hooked on these little fritters. Excited to make them!

  4. With fresh, ripe corn these are a great treat. Of course, they're even better if you are able to enjoy them while overlooking terraced rice paddies in Bali.


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