* 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. 3. Stir well to combine then add cornstarch. 4. 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. 5. Transfer to tray a tray lined with paper towel and let drain. Repeat to use up the mixture. Serve immediately with sambal or Sriracha.
thursded
Thanks for posting this. Gave me a blast of nostalgia 🙂
2 Comments
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/perkedel-jagung-crispy-indonesian-corn-fritters-recipe/).
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.
3. Stir well to combine then add cornstarch.
4. 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.
5. Transfer to tray a tray lined with paper towel and let drain. Repeat to use up the mixture. Serve immediately with sambal or Sriracha.
Thanks for posting this. Gave me a blast of nostalgia 🙂