Spiced Corn Fritters: Perkedel Jagung

By: Lara Lee

large fritters

Appetizer

Course

Print Recipe

Ingredients

Directions

Ingredients

corn-on-the-cob or 350g canned or frozen sweetcorn kernels

1 tbsp

sunflower oil, plus extra for deep-frying 6cm piece of ginger (about 30g), peeled and thinly sliced

garlic cloves, peeled and thinly sliced

long red chillies, thinly sliced

2 sm

banana shallots or 4 Thai shallots, peeled and thinly sliced

2 lg

spring onions, thinly sliced

kaffir lime leaves (optional), stems removed, very thinly sliced

2 tsp

ground coriander

1 tsp

ground cumin

pinches of sea salt

Large pinch of black pepper

eggs, beaten

6 tbsp

cornflour

Tomato sambal

Tomato Sambal

long red chillies (about 250g), deseeded and sliced

garlic cloves, peeled and sliced

cm piece of ginger (about 20g), peeled and sliced

2 sm

banana shallots or 4 Thai shallots, peeled and sliced

180 g

cherry tomatoes

1 tsp

tamarind paste (or 1 tsp lime juice mixed with 1 tsp brown sugar)

½ tsp

palm sugar or brown sugar

Sea salt and black pepper, to taste

Coconut oil or sunflower oil, for frying

My aunty Tje Ie in Kupang, Timor, loves to make these when she has visitors – a tradition I’ve carried over to my home in London. Juicy, chunky kernels of corn come together with fragrant spices and aromatics to form these delicious fritters. They keep for up to 2 days in the fridge and, if prepared in advance, are best reheated in the oven for 10 minutes at 170°C/150°C fan/gas 3.

If using canned or frozen corn, squeeze out as much moisture as possible – the easiest way is in between layers of paper towels.

Origin Popular all over Indonesia
Chilli heat Mild

Directions

Tomato Sambal

Place the chillies, garlic, ginger, shallots and tomatoes in a food processor and blend to a semi-fine paste, retaining a little texture.
Place a frying pan over a medium heat and add 4 tablespoons of oil. Add the paste to the pan and cook, stirring continuously, for 10–15 minutes or until the sambal darkens, is fragrant and reduces to a thick consistency. Season with the tamarind paste, sugar, salt and pepper. Leave to cool.

Corn Fritters

If using fresh corn, remove the outer husk and threads, then carefully slice down the outside of the cob with a knife, as close to the core as possible, to remove the kernels. Set them aside.
Heat the oil in a frying pan over a medium heat. Add the ginger, garlic, chillies and shallots and fry, stirring, for 10 minutes. Blend to a medium-fine paste in a small food processor with the spring onions and kaffir lime leaves, if using. Mix the spice paste with the corn kernels in a bowl and add the coriander, cumin, salt, pepper and eggs. Stir well to combine, then add the cornflour.
Fill a deep saucepan one-third full with oil. Heat the oil to 180°C. (If you do not have a kitchen thermometer, check the oil is at temperature by adding a cube of bread; it should turn golden in 15 seconds.) Carefully drop a dessertspoonful of the batter into the hot oil – it should settle into a roughly circular shape. Repeat to make 6–8 fritters, without overcrowding the pan. Fry until golden all over, about 4 minutes. Test one to ensure it is cooked through. Transfer to a tray lined with paper towels to drain. Repeat to use up all the mixture, topping up the oil if needed. Serve immediately, with sambal or chilli sauce to dip, if using.

Variation: Pan-fried corn fritters

Preheat the oven to 200°C/180°C fan/gas 6. Heat 4 tablespoons of oil in a large frying pan over a high heat until the oil shimmers. Add spoonfuls of the corn mixture to the oil, flattening them lightly. Turn over after 2–3 minutes – they should be golden all over. Transfer to a baking tray lined with baking parchment and cook in the oven for 5–10 minutes – test one to ensure it is cooked through. Drain any excess oil on paper towels and serve.

Lara Lee

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