Indonesian sweetcorn fritters (Perkedel Jagung) can be one of the yummy snacks to make in the summertime — when sweetcorn becomes abundant.
There are hundreds of sweetcorn fritter recipes out there. In books and on the internet. Although I haven’t tried all of those recipes — I only tried some of them for the sake of being curious — I’m confident that the recipe I’m sharing here is the best 😊.
The reason I say this because some recipes use many ingredients so it can be a hassle (for me) to get those ingredients just for the fritters. Or the fritters just taste like a fried-flour-lump 🤪.
Also, I notice that some of my Indonesian friends make fritters in different ways. Most of them put water in the mixture that makes the fritters absorb a lot of oil when you fry them.
And some others put quite a bit of flour in the mixture that you can hardly taste the sweetcorn.
The real taste of sweetcorn in the fritters
So if you only have one chance to try making sweetcorn fritters, I dare you to try my recipe and tell me if you hate it 😲. Because I’m pretty sure you’ll love it, just like my family and friends who have tried them 😊.
The reason is that not only the recipe I’m sharing here is quite simple, it also makes the most sweetcorn-est fritters you’ll ever taste. With a bit of crunch on the outside and a fluffy bit in the inside. And the fritters are just full of real sweetcorn flavor.
I learned this recipe from my mom. It’s quite different from other sweetcorn fritter recipes you might have come across.
But I promise you it’s very easy to make. And it’ll give you yummy fritters that you and your loved ones will enjoy.
A warning though… when you do make them, I suggest you hide some of them for yourself before everybody gets their hands on those tasty fritters. Otherwise, there won’t be anything left for you by the time you finish making them 😀.
My fritters story
Before I go on with the recipe, let me tell you that in Indonesia, there are many types of traditional fritters. For example potato fritters, tempeh fritters, Oncom (another type of fermented Soya beans) fritters, Mung beans fritters, etc. But in our family, sweetcorn fritters are the most liked ones.
My mom used to make them every so often that I literally grew up with these sweetcorn fritters.
Traditionally, Indonesians have sweetcorn fritters as a side dish. Although they go along well with literally any dish, my mom normally makes them as a companion for Sweet Soy Chicken dish, stir-fry dishes, or any soupy/ curry dishes.
But you can also have the fritters as a snack along with your cuppa tea or coffee if you like. I also make them for the picnic or barbecue snacks sometimes.
Another idea is, you can make the fritters for your party starters. Make them in bulk a few days before the party and then freeze them. And then when you want to serve them, you can just pop the fritters in the oven at gas 5/ 200° C for about 15-20 minutes.
- Unlike some other similar recipes you found on the net 😉, this recipe wants you to slightly mash the sweetcorn kernels. Not all of it though. Just about a third up to half of it.
- Please don’t skip mashing the kernels. It’s important 😆. Because we want proper sweetcorn flavor and sweetness in our fritters.
- The mashed kernels will give more flavor to your fritters. Also, the juice from the kernels can help bind the mixture so that you won’t need a lot of flour. Your fritters will have a taste of proper sweetcorn instead of sweetcorn flavored flour fritters😀.
- If you can not get the fresh sweet corn cobs, you can use the frozen sweetcorn kernels. But please don’t use the tin ones. Because the tin ones are basically cooked, sweetcorn.
- When you use frozen sweetcorn, leave the kernels to thaw about half an hour before you slightly mash them. Then just follow the recipe method.
- Some of you may not keen on deep-frying. So you can shallow-fry the fritters with a little bit of oil on the frying pan. Just make sure you put the mixture flat on the pan and not too thick.
- Although in this recipe I only put 4 stalks of Spring Onions (Scallion), you can always put more. I often put more spring onions. Because I think Sweetcorn and Spring Onions are a really nice combo.
Indonesian sweetcorn fritters recipe
- 2 Cups of sweetcorn kernels from 2 large sweetcorn cobs.
- 4 Stalks spring onions, finely sliced
- 1 Clove garlic, finely chopped. You can substitute this with 1 teaspoon garlic powder if you wish.
- 1 Teaspoon white pepper powder (if it’s not available, you can use ground black pepper).
- 6 Tablespoons of plain flour. You can substitute this with your preferred GF flour.
- 2 Large Eggs, lightly beaten
- 1 Green chili (optional), finely chopped. You can skip chilies if you don’t like spicy food. And if you prefer spicy, you can always add more chilies.
- Salt to taste. I normally put 1 teaspoon of salt. But feel free to put however much salt you prefer.
- Cooking oil for frying
- Put the sweetcorn kernels in a food processor and give it a few blitzes until half of it mashed.
- If you don’t have a food processor, you can mash it using pestle and mortar or potato masher. Just make sure about half of kernels break and release its juice.
- Put the slightly mashed kernels in a bowl and add in spring onions, pepper, garlic, salt, plain flour, eggs, and chili. Mix well.
- Ideally, you leave the mixture to rest for at least 10 minutes to let the flavor develop well. Although you will still make tasty fritters even if you cook it straight away 😉.
- Heat the oil in a frying pan or a wok. Gently drop 1 tbsp of sweetcorn batter and make sure it’s slightly flattened and not too thick. Deep fry the fritters at medium heat until it’s golden.
- Serve and enjoy
If you enjoyed this recipe, feel free to share it and pin it. Don’t forget to check my other recipes that you’ll love as well.
- Microwave sweet potato gratin.
- Indonesian sweet soy chicken/ Ayam kecap manis.
- Lontong sayur betawi/ vegetable curry with rice cake from Jakarta.
- Not-too-spicy chicken kebab patties.
- Gado-gado Jakarta/ salad with peanut sauce from Jakarta.
- Indonesian Mung bean fritters/ perkedel kacang hijau.