Once you start it is hard to stop eating Perkedel Jagung. These golden fried Indonesian corn fritters, also know as bakwan jagung, are found everywhere in Bali. After one bite you will know what they are such a popular snack food.
3ears sweet corn| kernels removed from the cob (see note)
1garlic clove| finely chopped (or minced)
¼cupcelery leaf| finely sliced
5kaffir lime leaves| finely sliced
125grams(4.40 oz/scant cup) plain flour
water| this will depend on size of egg and how juicy corn is
Place all ingredients in a large bowl, except water, and mix well.
Add water, a bit at a time, mixing as you go.The amount of water that you will need to add will depend on how juicy your corn is.The end result should be a thickish batter that binds the ingredients together.
To fry the fritters add vegetable oil to a wok. The oil should be around 6-7cm (2-2½ inches) deep.Heat oil until it reaches 180°C (350°F).
Place spoonfuls of mixture in the oil and fry until golden. Don't forget to the turn the fritters over for even frying.
Once golden, remove from wok and drain on a wire rack. Continue with the rest of the batter.
Serve with sambal, chilli, or salt and lime.
REMOVING CORN KERNELS FROM CORN COBSShuck the corn by removing the husks, then wash under a running tap to remove the corn silks.With a sharp knife cut the kernels from the cob. Stand the corn in a large bowl (thick side down) then cut the kernels off as close to the cob as you can. The bowl will catch the removed corn kernels. LEFTOVERSStore leftover corn fritters in an airtight container in the fridge for up to 3 days. Or place them in a ziplock bag in the freezer (freeze for up to 3 months). Re-heat in the oven on a wire rack or in an air fryer.GENERAL COOK’S NOTESAll oven temperatures are fan forced, increase the temperature by 20 Deg C (70 Deg F) for convection ovens.All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equal 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY