Easiest Way to Make Appetizing Perkedel Jagung (Indonesian Corn Fritters)

Perkedel Jagung (Indonesian Corn Fritters). Corn flour, rice flour, plain flour (tepung jagung, tepung beras, tepung terigu). Crispy Indonesian corn fritters, known as Perkedel Jagung or Bakwan Jagung. It's the perfect summer snack that tastes delicious and can be made with fresh, frozen or canned corn kernels.

Bakwan jagung or sometimes called perkedel jagung in Indonesian language is a popular street food I grew up with. I am already crazy about corns. I found a yummy Indonesian recipe that is not already posted here at Zaar. You can have Perkedel Jagung (Indonesian Corn Fritters) using 9 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Perkedel Jagung (Indonesian Corn Fritters)

1. It's 2 cups of fresh corn kernels.
2. Prepare 3/4 cup of flour.
3. It's 1/4 cup of rice flour.
4. You need 1 tbsp of maizena.
5. You need 1 of egg.
6. You need 1 tsp of salt.
7. You need 1 tsp of powdered broth (I used non-MSG kind).
8. Prepare 2 tbsp of water.
9. Prepare of Oil for frying.

It looks very uncomplicated, not TOO exotic & delicious. If you make this before me (next week), please let me know what you think. These Indonesian Corn Fritters (Perkedel Jagung) are a very tasty snack that can be eaten as an appetiser or to accompany the main meal. These corn fritters are very easy to make and can be prepared a few hours before frying.

Perkedel Jagung (Indonesian Corn Fritters) instructions

1. Combine all ingredients save from oil. Mix well and wait for 5 - 10 minutes. If the combination is too runny, add more flour. If it is too dense, add more water..
2. Heat the oil. Using low to medium heat, scoop some batter to the oil. Flip them once in a while until golden..
3. Serve immediately. Enjoy!.

Indonesian Corn Fritters (also known as bakwan jagung or perkedel jagung) are surprisingly easy to make with everyday ingredients. Packed with juicy corn kernels and zingy flavour from kaffir lime and ground spices, these Indonesian corn fritters are crispy, crunchy, and totally addictive! I've made many types of corn fritter, but these - so far - are my favourite. This recipe is by my good friend (and former food stylist) Vivian Herijanto, the owner of Corner Kitchen cooking school and Corner Kitchen Café, in Sheung Wan. - Susan Jung. Vind stockafbeeldingen in HD voor Perkedel Jagung Bakwan Jagung Indonesian Corn en miljoenen andere rechtenvrije stockfoto's, illustraties en vectoren in de Shutterstock-collectie.

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