Perkedel Jagung (Indonesian Corn Fritters)

 


Perkedel Jagung (Indonesian Corn Fritters)

Ingredients

1 tablespoon vegetable oil (such as sunflower), plus more for deep-frying

2 ½ inch piece fresh ginger, peeled and thinly sliced

6 garlic cloves, peeled and thinly sliced

2 long red chiles (such as Holland or small Fresnos), thinly sliced

2 small banana shallots or 4 Thai shallots, peeled and thinly sliced

2 large scallions, thinly sliced

5 Makrut lime leaves (optional), stems removed, very thinly sliced, or the zest from 1 lime (optional)

4 ears of corn, husked and kernels cut from cob, or 2 cups canned or frozen, thawed sweet corn kernels

2 large eggs, beaten to blend

2 teaspoons  ground coriander

1 teaspoon ground cumin

3 pinches of sea salt

Large pinch of black pepper

6 tablespoons cornstarch

Tomato Sambal, for serving

Directions

Make the fritters

In a large skillet, heat 1 tablespoon of the oil over a medium heat. Add the ginger, garlic, chillies, and shallots and cook, stirring often, until aromatic and the shallots are beginning to brown, about 10 minutes. Transfer to a small food processor. Add the scallions and the Makrut lime leaves, if using. Pulse until a medium-fine paste forms.

Transfer the spice paste to a medium bowl and mix in the corn kernels. Mix in the eggs, coriander, cumin, salt, and pepper. Mix in the cornstarch.

Fill a deep saucepan one-third full with oil. Heat the oil to 350°F. (If you do not have a kitchen thermometer, check that the oil is at temperature by adding a cube of bread; it should turn golden in 15 seconds.) Working in batches, carefully add 6 to 8 rounded tablespoonfuls of the batter into the hot oil—each one should settle into a roughly circular shape. Fry until the fritters are golden, 1 to 3 minutes per side. Return the oil to 350°F between batches. Using a slotted spoon, transfer the fritters to paper towel-lined plates to drain. Serve with Tomato Sambal for dipping.

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more