Frikadel Frikadel Jagung (or Perkedel Jagung) is a delicious Indonesian snack. Deep-fried in a layer of oil, these Indian corn cakes are irresistibly delicious. Serve them to guests in a salad or as a side dish with the Indian rice table.

A height photo with a bowl of Frikadel Jagung and a fork piercing an Indian corn biscuit. A white background, a pink and white striped tea towel in the background

Indonesian Corn Fritters

Is it Frikadel Jagung or Perkedel Jagung? A little secret: it's all the same. In this case, it is officially Perkedel Jagung, but it is better known here in these areas as Frikadel Jagung.

Even though the name has changed often, this snack stays the same: very tasty. It consists of crispy baked Indian corn cakes with delicious herbs. You'll eat your fingers, and I'm sure you'll eat more than one!

Perkedel Jagung

You can make Perkedel Jagung with fresh or canned corn kernels. If you use fresh corn, add a pinch of salt (which is already added to the corn).

Candlenuts (or Kemirinuts) are often used in Indonesian cuisine, and you can buy them in Asian supermarkets. They are nuts you cannot eat raw (as they are slightly poisonous). Grind them finely (or crush them) before use. The addition of ground kemiri nuts ensures that the sauces thicken.

A candlenut is greasy and tastes nutty and bitter. If you can't get them, you can replace them with macadamias (they thicken the sauce, but the taste is slightly different).

A white bowl with Indian corn cakes. A fork on the side. A pink checkered tea towel at the top. Everything on a white background

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📖 Recipe

A square photo with a white bowl with various corn cookies or Frikadel djagoeng. A pink white tea towel in the background.

Frikadel Jagung (Indonesian Corn Fritters)

Frikadel Jagung (or Perkedel Jagung) is a delicious Indonesian snack. Deep-fried in a layer of oil, these Indian corn cakes are irresistibly delicious. Serve them to guests in a salad or as a side dish with the Indian rice table.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Appetizers and Snacks, Side Dish

Cuisine: indonesian

Author: Andréa

Servings: 12 snacks

Author: Andréa

Ingredients

1 onion large, quartered
4 cloves garlic halved
2 candlenuts
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
3 eggs size M
⅛ teaspoon ground nutmeg
1 tablespoon sugar
3 tablespoons all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground black pepper
1½ cups corn kernels fresh or canned
2 spring onions cut into strips
1 teaspoon fresh coriander finely chopped
sunflower oil for frying

Metric - US Customary

Ingredients you need per step are listed below the step in Italic

Instructions

Place the onion, garlic, candlenuts, cumin, turmeric, coriander, eggs, nutmeg, sugar, and flour in the bowl of a food processor
1 onion, 4 cloves garlic, 2 candlenuts, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 3 eggs, ⅛ teaspoon ground nutmeg, 1 tablespoon sugar, 3 tablespoons all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
Pulse a few times. Season with salt and pepper.
Add half the corn kernels and spring onion strips and pulse until you have a smooth batter.
1½ cups corn kernels, 2 spring onions
Mix well with the chopped coriander and the remaining corn kernels.
1 teaspoon fresh coriander
Heat the oil in the skillet until hot, and pour some batter (about ⅓ cup (75 ml)) into the pan. If you have a large skillet, you can make several corn cakes at the same time. Fry for 1 to 2 minutes, and then turn the corn cakes over with a wide spatula.
sunflower oil
Now fry the other side until golden brown.

Notes

1. Corn: Both fresh and canned corn are possible. Add a pinch of salt to the recipe if you use fresh corn. This is not necessary with canned corn, because it has already been added.

2. Candlenuts: These nuts are often used in Indonesian cuisine; you can buy them in the supermarket. If you can't get them, you can replace them with macadamias (they thicken the sauce, but the taste is slightly different).

3. Shape: If you think this should be a round cookie, nothing could be further from the truth! The Djagoeng frikadel is not tied to a shape. So vary it.

4. Tip: Once you have heated the oil in the skillet, you can fry one corn cake. Then you know whether it has that perfect taste. And you can add some spices to the rest of the batter if necessary.

5. Also tasty

Fill the corn cakes with small cubes of cooked chicken or shrimp. A delicious savory snack variation!
Serve with some sweet chili sauce!

6. Storage
Allow the corn cakes to cool quickly before storing them.

Refrigerator: Store in an airtight storage container for up to 3 days.
Freezer: Store the Frikadel Djagoeng in an airtight container in the freezer for a maximum of 3 months. Let them thaw in the refrigerator. TIP: place a piece of baking paper between the corn cookies so you can easily separate them.
Reheat: Heat oil in the pan and fry the Indian corn cakes on medium heat until hot. In a preheated oven, you can bake them for 5 minutes at 320 °F (160 °C).