Best Indonesian Corn Fritters Recipes

INDONESIAN CORN FRITTERS

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.

PERKEDEL JAGUNG (INDONESIAN CORN FRITTERS)

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.

INDONESIAN CORN FRITTERS

Steps:

• Bruise the lemongrass with the handle of a chef's knife until the skin splits and the juice begins to seep out. Slice off the root and the papery top third of the stem and discard. Coarsely chop the lemongrass and place in the bowl of a food processor with the ginger, galangal, and shallots. Process until the fibrous lemongrass is completely broken down. You will need to stop and scrape down the sides of the bowl four or five times.
• Cut the kernels from the corn. Add 1 cup of the corn kernels to the food processor and grind with the herbs to form a paste. Transfer the paste to a bowl and stir in 4 teaspoons of salt and the rest of the corn kernels. Taste the batter and adjust the seasoning, then stir in the egg. Fold in the flour with a spatula. Let the mixture rest in the refrigerator for 10 minutes.
• Set a wire rack over a baking sheet for draining the fritters. Heat a skillet and pour in 1/2 inch of oil. When the oil begins to shimmer, drop in several spoonfuls of the batter, about 2 tablespoons of batter at a time, and fry for 1 minute. Flip and continue frying until golden, about 1 minute more.
• Remove with a slotted spoon and drain on the rack. Season with salt.
• Serve the fritters immediately with ketchup and garnish with the scallion greens.