Indonesian spiced corn fritters (Perkedel jagung)

Corn is a staple grain in Indonesia, second only to rice. It is essential to the cuisines and is used in many dishes, especially in street food and smaller snacks. Here is a very traditional dish that is the perfect small bite.

This is a lovely snack; the corn pops with sweetness, and the spices complement it wonderfully. The aroma of kaffir lime is unmistakable, and the other spices make the fritter pop. This is a dish that depends on the perfect balance of sweet, herb and spice. The texture is also very important, the crisp outer shell and the softer inside, andthe pop of the corn kernels all add up wonderfully. They are delicious with a hot tea or a cold beer.

Lara Lee presents recipes that have been passed down through generations orally, as well as newer recipes, in a very easy-to-read format. This book is excellent for those who want to learn about this cuisine and culture.

For more delicious recipes from this cookbook, click here.

Ingredients:

2 tablespoons oil

1 teaspoon ginger paste

6 garlic cloves, minced

1 red chilli, minced

4 shallots, minced

3 spring onions, sliced finely

1 kaffir lime leaf, finely minced

2 teaspoons ground coriander seeds

1 teaspoon ground cumin seeds

Salt, to taste

1/2 teaspoon pepper

1 egg, lightly beaten

4 tablespoons cornflour

1 cup frozen corn

Oil, to fry

Method:

Heat the oil in a large frying pan on low heat. Add the ginger, garlic, chilli, shallots, spring onions, and kaffir lime leaf, and cook on low heat for 2-3 minutes until the onions are soft. Add the corn and cook for 4-5 minutes until the corn is cooked through. Remove and cool down completely.

Add the coriander, cumin, salt, pepper, eggs, corn flour and scorn. mix well.

Heat the same frying pan, no need to wash it, with a drizzle of oil. Add a small dollop of the batter, about 1 tablespoon and fry for 1 minute on medium heat. Turn over and fry for another minute. Remove, cool and taste for salt and spice. Adjust as needed.

Drizzle some oil and add a heaped tablespoon of the batter, allowing it to spread out naturally. Make 4-5 dollops at a time; do not overcrowd the pan. Fry for 2-3 minutes until the bottom is well caramelised. Flip and cook for another 20-3 minutes until the second side is well caramelised. remove onto paper towels. Complete the rest of the batter, you should get about 15+ fritters.

Serve immediately with a spicy sauce. I served it with Rajasthani spicy garlic chutney.