Corn Fritter

I may not know a lot of fancy food with fine ingredients in fine dining restaurants. I do know that simple street food that we grow up with makes me happy and all warm inside. There are many things that do that to me, this one does too. I have a very subjective view that we make the best corn fritter. Ever.

Mother makes these at home at least once a month, but whenever she makes it, she likes to shape them like golf balls. Slightly flattened golf balls. She clearly does not like her food to be “cute”. So one weekend when she was out of town, I shaped them into small disk and pan-fried instead of deep-fried. They were really pretty and delicious this way. Although not as filling, they might make one hell of appetizers.

We use fresh corn on the cob and grate them on these archaic wood-copper grater.

Grate … cobs on the grater. The grated corn would be grainy and mushy.

Leave the last cob un-grated, and get the kernel off. Use a very sharp knife and just cut through the whole thing with one blow on each side. Put everything in a big bowl.

The spices added into the corn are all my favorites. Kaffir lime leaves, red chilies, Thai bird’s eye chilies, spring onion and Chinese celery.

Chop those ingredients as finely as possible. Peel off the middle vein of kaffir lime leaves. Slice leaves as thinly and finely as possible.

Combine shallot, garlic, whole white pepper and candlenuts in a mortar and pestle.

Add salt and sugar into the mortar.

Pound everything into fine paste.

Combine chilies, kaffir lime leaves, celery and spring onion into bowl with corn. Add flour into the bowl.

Add tapioca flour too.

Break an egg into the bowl.

Add ground spices.

Mix everything together with a spoon.

The batter is ready to be fried.

Fry them in shallow pan with oil. Pour one tablespoon of batter into hot oil.

Fry each side till golden brown and pat dry on paper towel. If you want crunchy fritter, fry longer.

Serve as snacks or appetizers with sweet chili sauce. Famously known as Perkedel Jagung or Bakwan Jagung.

Print

Corn Fritter, Perkedel Jagung

Makes 30 small fritters or 10 medium sized fritters

Ingredients:

2 shallots
2 garlic cloves
2 candlenuts
1/2 tbsp whole white pepper
1/2 tsp salt
1/2 tsp sugar
4 corn, about 1,2 kg (net weight after grated and peeled is 500 g)
4 red chilies, sliced finely
4 Thai bird's eye chilies, sliced finely
10 kaffir lime leaves, sliced finely
1 spring onion, chopped
1 stalk Chinese celery, chopped
1/4 cup flour
1/2 tbsp tapioca starch
1 egg
1/2 cup cooking oil, for pan-frying

Directions:

Grind shallot, garlic, candlenuts, pepper, salt and sugar into fine paste.
Grate 3 cobs of corn using coarse grater. Peel the kernels off the remaining cob. Put everything in a big bowl.
Combine the rest of the ingredients into the corn. Mix well with a spoon.
Heat oil in a frying pan over medium heat. Drop spoonfuls of batter into hot oil and fry for three minutes, till golden brown, both sides.
Serve warm with sweet chili sauce.

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29 Responses to “Corn Fritter”

  1. 1

    sweet road — April 5, 2011 @ 12:22 pm

    Oooh yum. I tried to make something like this the other day but it looks like you were more successful. Mine didn’t stay together very well, but they were still delicious. I’ll have to incorporate some of your ingredients next time, I’m curious to see what they taste like!

  2. 2

    Miriam/The Winter Guest — April 5, 2011 @ 12:55 pm

    Corn is not in my genes, but I must say these look amazing!

  3. 3

    Mandy — April 5, 2011 @ 2:45 pm

    Wow, I’ve never had anything like this before. The ingredient list also has some unknown items in there. Lovely post, this is something I must try because it sounds sooo yummy!

  4. 4

    pigpigscorner — April 5, 2011 @ 3:36 pm

    I like my things little and cute too. YUM!

  5. 5

    Xiaolu @ 6 Bittersweets — April 5, 2011 @ 4:05 pm

    I had this for the first time at a restaurant a month ago and really loved it and wanted to recreate it at home. Are the candlenuts integral to the flavor? I’m not sure what they look like/where to buy them…

  6. 6

    Christine — April 5, 2011 @ 11:12 pm

    All your food makes me miss home. Badly.

  7. 7

    notabilia — April 6, 2011 @ 2:29 am

    LOVE! Going to try and make these tonight!

  8. 8

    Arudhi@aboxofkitchen — April 6, 2011 @ 7:05 am

    Oh…really happy to visit your kitchen again :) I love perkedel jagung too and usually add fried garlic and cilantro to the batter. Your fritters look good!

  9. 9

    Pepy @Indonesia Eats — April 6, 2011 @ 11:57 am

    In East Java, we call it dadar jagung and it’s enhanced with fingerroot (temukunci). Love this so much esp with sayur bayam and sambal terasi.

  10. 10

    Helena — April 6, 2011 @ 12:42 pm

    Mmmh, they look good! I’ve never had corn fritters before, but my grandma always makes similiar fried cakes out of potatos. Next time I see her, I’ll ask her to try these with me :)

  11. 11

    Tanvi@SinfullySpicy — April 7, 2011 @ 2:15 am

    oh my ..these look so pretty.I cant wait to try these.Love corn and kaffir lime leaves both.

  12. 12

    Min {Honest Vanilla} — April 7, 2011 @ 8:13 am

    I love this! I was just telling my work mates that we should do this together some time soon but they lamented that it won’t look pretty for photos due to the shaping. BUT after I see yours…. It’s PERFECT! How do you shape every piece so evenly?

  13. 13

    Juliana — April 7, 2011 @ 7:00 pm

    These corn fritters look delicious with all the spices in it…the pictures are awesome as well :-) Hope you are having a great week.

  14. 14

    Laura — April 7, 2011 @ 8:45 pm

    Oh those dratted candlenuts again. :(

    This looks wonderful-I am surprised that you do not use kaffir lime zest instead-might it not give the same flavor while being more pleasant to chew?

    Speaking of kaffir lime leaves, which are difficult but not impossible to buy here, so I treasure my tree, my kids recently decided to pull a ton of it’s leaves. Now I live where the tree must live inside 7-8 months out of a year, when it gradually loses a ton of it’s leaves and looks kinda sad (we are at the end of that stage now) so to say I flipped my wig at my kids is an understatement. I accused them of starving the tree, lol, by removing it’s “mouths” (it’s means by which it gets nutrients). Serious guilt trip. They won’t do that again.

  15. 15

    what katie's baking — April 7, 2011 @ 9:18 pm

    i wouldn’t be able to tell that you don’t know fancy food after looking at this post… this looks straight out of a restaurant!!
    how delicious. great recipe and wonderful blog!

  16. 16

    bblossom — April 8, 2011 @ 12:49 am

    Hi Jun,
    I love corn fritters. Your version looks very appertizing, with the addition of the kaffir lime leaves, chilies and bumbu. As always, I enjoy your step-by-step photographs. You are very generous.

  17. 17

    Celia — April 9, 2011 @ 6:37 am

    Dirty secret: we all like street food better. These look great – I’m going to look for ingredients around the city!

  18. 18

    Lily G — April 15, 2011 @ 8:39 am

    Hi Jun,
    I agree with you, all those simple street food always makes me happy and crave for some more. I wonder if I can substitute the kaffir lime leaves with something, as it’s not easy to find those here.
    I adore your photograph!

    • Jun replied: — April 20th, 2011 @ 10:03 am

      You can substitute kaffir lime leaves with other Asian herbs with distinctive smell. I’d go with cilantro (coriander leaves) :)

  19. 19

    zenchef — April 18, 2011 @ 8:53 am

    I have no doubt you make the best corn fritters ever. Those look absolutely amazing. What a combination of flavor! I love everything about this post. The graters are beautiful too.

    • Jun replied: — April 20th, 2011 @ 9:31 am

      The grater is really, really old. I was very close to throwing it away, before realizing it that old is now new

  20. 20

    Angie Tee — April 19, 2011 @ 11:20 pm

    These corn fritters look amazing! I will definitely give this recipe a go. Thanks.

  21. 21

    The Galley Gourmet — April 26, 2011 @ 7:30 pm

    Your corn fritters sound and look like a delicious savory treat. Lovely to meet you and your recipes. Happy cooking, Nicole!

  22. 22

    KY — May 17, 2011 @ 3:20 pm

    I came over from Seasaltwithfood. Great tutorial and pictures! I love your old-fashioned mortar and pestle too – reminds me of my mum’s.

  23. 23

    Corn Fritters — December 13, 2011 @ 7:47 pm

    That corn fritters looks amazing! My mouth is watering – craving for it. I just love it, the tackier the better, very nice!

  24. 24

    Emma — June 9, 2013 @ 8:06 am

    What a beautiful recipe! Just wondering if you think I could pre prepare this mixture and put in fridge for a dinner party? Or even freeze? Assume not freeze but you never know! Thanks again

    • Jun replied: — July 12th, 2013 @ 2:24 am

      We make the dough in the morning and fry them for dinner. That’s the longest I have ever chilled the mixture.

  25. 25

    Geraline — July 29, 2013 @ 9:12 pm

    Hi Jun , I love the food that you cook . And it reminds me of my childhood days , oh boy now i can’t find most of the food that you shown. Just want to say cheers ! to you for such a great food blog. I wanted to ask if i can add small prawns or ikan bilis to the corn fritters. Love the presentation picture. Thanks .

  26. 26

    Francine — September 22, 2013 @ 3:19 pm

    My mother added small shrimp/prawns, cut into small pieces. So that’s what I do now. I found out that if you mix the egg/s in and you do not make it right away, the mixture becomes watery.
    I just found this blog, it is so beautiful with the pictures. By the way, my recipe uses flour instead of starch, and I usually do not use kaffir lime leaves, no hot pepper, no candle nuts, but this looks so good I am going to try this recipe. Thank you —

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