Sunday, 2022-08-14
Corn fritters are snacks as well as a side dish. These fried foods are loved by many people. They are not only cheap but also easy to make. Corn fritters have a long history of being part of the Indonesian culinary family, we call them bakwan jagungand some called them perkedel jagung (jagung = corn). They are a culinary heritage that is influenced by Spanish and Portuguese cuisine. The Portuguese first set foot in Indonesia in the 16th century, and they brought many cultures and influences with them. Corn, one of which is a native American crop, was also brought and introduced to Indonesia, and turns out the soil in Indonesia is very suitable for growing corn.
Corn fritters are one of my all-time favorite snacks and breakfast. I prefer to have them instead of rice for breakfast. There are hundreds of recipes on how to make them. Everyone, every region, and every household have its recipes. To make them is also very easy. Some like them with finely mashed corn texture, but I like them when the corns are coarsely mashed/chopped and blended with some spices.
The spices I used are also very basic; salt, pepper, coriander powder, garlic, shallots, and curly chili. I use 2 types of flour, all-purpose flour, and corn starch. Some like to put an egg in the batter but I skip the egg so the batter is more crispy.
Here's my version of corn fritters:
1 corn on the cob and the main spices: garlic, shallots, and curly chili. Curly chili is not as spicy as bird-eye chili. It only gives the chili taste and a bit of heat.
Shave the corn kernels off the cob using a knife.
Put the shaved corn kernels and spices in a chopper.
Add a teaspoon of salt.
Add a teaspoon of pepper (white or black).
Add a teaspoon of coriander powder.
Run the chopper quickly so all ingredients and spices are well mixed and coarsely chopped.
Add 3 spoons full of all-purpose flour.
Add 1 spoon full of corn starch.
Add a little water to the mix to make the batter firm and easy to form.
Deep fried in oil until golden brown with medium heat to make sure the batter is cooked all the way thru.
1 piece of corn on the cob makes 10-11 pieces of decent size corn fritters. Served with bird-eye chili for an extra kick if you like your food spicy!
For me, the batter is the main key to the crispiness of corn fritters. You can experiment with many different types of combinations and portions of flours to suit your taste. Simple yet tasty! Bon Appetit!
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ABOUT ME
A baby boomer who is trying to embrace and adapt to the new digital world. After spending more than 30 years in the IT world before retiring, now running an online vegetable delivery and hydroponics equipment supplies business with his wife based in Jakarta, Indonesia. Enjoy traveling, cooking, writing, and all IT-related stuff. You're always welcome to leave a comment or feedback, and an upvote or reblog is also greatly appreciated.