Ingredients

  • Makes 20 perkedel
  • 2 cups of fresh corn kernels removed from the cob (frozen corn can be used as substitute)

    1 shallot, finely chopped

    3 cloves of garlic, minced

    2 spring onions, thinly sliced

    2 stalks Chinese celery, thinly sliced (optional)

    3 eggs

    150g plain flour

    75g rice flour

    salt (a pinch)

    1 tsp ground white pepper

    300ml ice-cold water

    vegetable oil (enough for deep frying) 

     

  • to serve: 

    4 tbsp sweet chili sauce

    1 cup Japanese mayonnaise 

    Coriander leaves, roughly chopped 

Diana Chan's Perkedel Jagung
Recipe Courtesy of
Asian Food Network

Diana Chan's Perkedel Jagung

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Perkedel is a fried Indonesian snack, traditionally made of potatoes and minced meat, but as the name of this dish suggests, Perkedel Jagung uses corn as its main ingredient instead. Corn kernels are mixed in a flavorful batter before they are deep fried into crispy golden fritters for a highly addictive snack. Enjoy these bite-sized delights in between meals with a side of sweet chili mayo.
  • Easy
  • 20 min
  • 10 min
  • 15 min
  • 3 steps
  • 15 Ingredients
  • Easy
  • 3 steps
  • 15 Ingredients
  • 20 min
  • 10 min
  • 15 min

Instructions

  1. Make the fritter batter

    • In a large mixing bowl, add the plain flour, rice flour, salt, white pepper, shallot, garlic and corn and stir through so that the ingredients are evenly distributed through the flour. 
    • Lightly whisk the eggs in a bowl and add that to the flour mixture. 
    • Add ice cold water to the bowl and mix thoroughly using a spatula, until it forms a thick batter. 
    • Add Chinese celery and spring onions to the batter and stir through. 


  2. Deep fry the fritters

    • To a wok, add enough oil to cover the fritters for deep frying.
    • Heat the oil to 170°C. 
    • Using a ladle, scoop a few portions of fritter batter into the hot oil, making sure the portions do not touch.
    • Fry for 2-3 minutes on each side, until golden brown. 
    • Drain the fritters on a wire rack. Repeat with the rest of the fritter batter.


  3. Make the dipping sauce

    • Mix the sweet chili sauce with the mayonnaise and place in a serving bowl.


Plate and Serve!

Serve on a platter with the sweet chili mayo and garnish with coriander leaves

Plate and Serve!
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    Ingredients
    • Makes 20 perkedel
    • 2 cups of fresh corn kernels removed from the cob (frozen corn can be used as substitute)

      1 shallot, finely chopped

      3 cloves of garlic, minced

      2 spring onions, thinly sliced

      2 stalks Chinese celery, thinly sliced (optional)

      3 eggs

      150g plain flour

      75g rice flour

      salt (a pinch)

      1 tsp ground white pepper

      300ml ice-cold water

      vegetable oil (enough for deep frying) 

       

    • to serve: 

      4 tbsp sweet chili sauce

      1 cup Japanese mayonnaise 

      Coriander leaves, roughly chopped 

    Nutrition
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