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Indonesian Corn Fritters: Perkedel Jagung

Indonesian Corn Fritters: Perkedel Jagung

The classic corn fritters with a twist. Discover the recipe for corn fritters Indonesian style, also called Perkedel Jagung, prepared with corn and spices!

30 April, 2014
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Dietary Consideration

serves for


total time

0 HR 20 MIN


4 cobs
1 clove, roughly chopped
1 ,roughly chopped
2 , roughly chopped
Chili Pepper
1 green, deseeded and chopped
All purpose flour
75 g
Vegetable oil
750 ml
leaves, to garnish


How To Make Indonesian Corn Fritters

1. Cut the corn kernels away from the core of the cobs using a sharp knife.

2. Reserve about 1 cup of the kernels and place the remainder in a food processor with the garlic, onion, scallions, chile, eggs, and flour.

3. Blend to make a coarse paste and transfer it to a bowl.

4. Stir the reserved corn kernels into the mixture and season with salt and pepper.

5. Heat the oil in a wok or deep skillet until smoking then drop spoonfuls of the mixture into the hot oil and fry until golden brown and crisp.

6. Remove with a slotted spoon, drain on kitchen paper and serve garnished with cilantro leaves.

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