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.
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).
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📖 Recipe
RECIPE CARD
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
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Instructions
- Place the onion, garlic, candlenuts, cumin, turmeric, coriander, eggs, nutmeg, sugar, and flour in the bowl of a food processor1 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
- Fill the corn cakes with small cubes of cooked chicken or shrimp. A delicious savory snack variation!
- Serve with some sweet chili sauce!
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).
Nutrition
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