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.
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
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 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
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
Allow the corn cakes to cool quickly before storing them.
- 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
Calories: 48kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 2mg | Iron: 1mg
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