I first came across corn fritters when an Indonesian friend of mine made it during one of our cook-off sessions. It reminded me of “cucur udang” (prawn fritters) minus the prawns. Malaysian and Indonesian cuisines share a number of similarities making it great for me when I landed a job in an Indonesian restaurant! Corn Fritters (otherwise known as Perkedel Jagung or Bakwan Jagung) are so addictive and can be served as a snack or appetiser. It is also pretty simple to make with easy to find ingredients!
Whenever I have a pot luck party to attend and did not prepare anything ahead of time, this recipe is one of the many that I will turn to. It doesn’t require a lot of time to make and can be done within an hour! Plus, it is always a crowd favourite. Who doesn’t like something fried?
The Ingredients:
Method:
- In a mixing bowl, add in the flour, salt, pepper, chilli powder, cumin powder, chicken stock powder and mix it up.
- Add in the water and whisked egg and mix until smooth and free from lumps.
- When the batter is nice and smooth, throw in the minced garlic, chopped onions, corn kernels, chopped chilli, spring onion and mix until everything is well coated and combined.
- In a pan, heat up a cup of oil. Scoop in the mixture keeping it in a 5-6cm diameter round shape.
- Flip it over when the bottom has turned golden brown and continue to fry until both sides are crispy and golden brown.
- Remove from pan and onto a plate to cool before serving.
Note: If you can’t do spicy, leave out the chopped chilli and chilli powder.
Plating Up:
Corn Fritters are great for snacking or as an appetiser and even part of your main meal. Serve it with a side of mayonnaise or soy sauce. It is also flavourful enough to be enjoyed on its own.
Hope you love it!
ENJOY!!
