Perkedel Jagung Indonesian Spiced Corn Fritters

🧂 Ingredients

• 4 Corn on the cob

  or 350g canned or frozen corn
• 1 tbsp Vegetable Oil

  plus more for deep frying
• 30 g Ginger

  minced
• 6 Garlic Cloves

  minced
• 2 Green or Red Chiles

  thinly sliced
• 4 Shallots

  sliced
• 2 Scallions

  thinly sliced
• 5 Lime Leaves

  stems removed, thinly sliced
• 2 tsp Ground Coriander
• 1 tsp Ground Cumin
• 1/8 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 2 Eggs

  beaten
• 3/4 cup Cornstarch
• Sriracha Sauce

  for serving

Instructions

• 1 Remove the outer husk and threads of the corn cobs, then carefully slice down
  the outside of the cob with a knife, as close to the core as possible, to remove
  the kernels. Set aside.
• 2 Heat the oil in a frying pan over medium heat. Add the ginger, garlic, chillies,
  and minced shallots and fry, stirring for 10 minutes. Blend to a medium fine
  paste in a food processor or mortar and pestle with the scallions and lime
  leaves. 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
  cornstarch.
• 3 Fill a wok 1/3 full with oil. Heat the oil to 350 F or until shimmering.
  Carefully drop a small spoonful of the batter into the hot oil – it should
  settle into a rough circular shape. Repeat to make 6-8 fritters, without
  overcrowding the pan. Fry until golden brown, about 4 minutes.
• 4 Transfer to tray a tray lined with paper towel and let drain. Repeat to use up
  the mixture. Serve immediately with sambal or Sriracha.

Nutrition Info