Frikadel Jagung (Perkedel Jagung): Crispy Indonesian Corn Fritters Recipe
Prepare to delight your taste buds with Frikadel Jagung, famously known as Perkedel Jagung – a truly irresistible Indonesian snack. These golden-brown corn fritters, deep-fried to perfection, are a staple in Indonesian cuisine and offer a wonderful blend of sweet corn and aromatic spices. Whether you’re serving them as a tantalizing appetizer for guests, a delightful addition to a fresh salad, or a flavorful component of a traditional Indonesian rice table (rijsttafel), these crispy treats are guaranteed to be a crowd-pleaser. Their versatility and incredible flavor make them a must-try for anyone exploring the vibrant world of Indonesian food.
Indonesian Corn Fritters: Frikadel Jagung or Perkedel Jagung?
A common question arises when discussing this delectable snack: Is it Frikadel Jagung or Perkedel Jagung? The simple answer is: they refer to the same delicious dish! While officially and traditionally known as Perkedel Jagung in Indonesia, the name Frikadel Jagung is widely recognized, especially in areas influenced by Dutch colonial history. The term “frikadel” is derived from the Dutch word “frikadel” or “frikandel,” often referring to a type of deep-fried minced meat snack or patty. Over time, this term was adapted in Indonesia to describe various fried patties, including these fantastic corn fritters.
Regardless of the name, the essence of this snack remains constant: a supremely tasty and satisfying experience. Each bite delivers a delightful crunch, giving way to a tender, flavorful interior bursting with the natural sweetness of corn and a harmonious blend of fragrant Indonesian herbs and spices. It’s a culinary delight that transcends mere naming conventions – you’ll find yourself reaching for more than just one, guaranteed!
These Indonesian corn fritters are more than just a snack; they are a testament to the rich culinary heritage of Indonesia, offering a perfect balance of textures and flavors. They are quick to prepare, making them an ideal choice for a last-minute appetizer or a delightful addition to any meal.
Key Ingredients for Authentic Perkedel Jagung
Crafting the perfect Perkedel Jagung relies on a few key ingredients and techniques. Let’s dive into some of the stars of this recipe:
Corn: Fresh vs. Canned
You have the flexibility to use either fresh or canned corn kernels for your Perkedel Jagung. If opting for fresh corn, remember to add a pinch of salt to the batter, as canned corn typically already contains added salt. Fresh corn often provides a slightly sweeter, more vibrant flavor and a satisfying pop when bitten into. However, canned corn is a convenient and perfectly acceptable alternative, making this recipe accessible year-round.
The Magic of Candlenuts (Kemiri Nuts)
Candlenuts, also known as Kemiri nuts, are an indispensable ingredient in many Indonesian dishes, and they play a crucial role in these corn fritters. You can often find them at Asian supermarkets. It’s important to note that candlenuts should never be eaten raw, as they are mildly poisonous. They must be cooked or ground finely before use. In this recipe, they are ground into the spice paste, contributing to the fritters’ unique texture and depth of flavor. Candlenuts are known for their high oil content, which helps to thicken sauces and batters, giving them a rich, creamy consistency and a subtly nutty, slightly bitter taste.
If candlenuts are difficult to source, macadamia nuts can serve as a substitute. While they will help in thickening the batter due to their fat content, be aware that the flavor profile will be slightly different. Other alternatives like cashews or even blanched almonds can work in a pinch, but the distinct richness of candlenuts is hard to fully replicate.
A Symphony of Spices and Aromatics
Beyond corn and candlenuts, the true soul of Frikadel Jagung comes from its aromatic spice blend. Onion and garlic form the foundational flavor, while ground cumin, turmeric, and coriander add layers of warmth, earthiness, and a beautiful golden hue. A hint of nutmeg provides a subtle, sweet spiciness that rounds out the profile. These spices, when combined and gently pulsed in a food processor, create a fragrant paste that infuses every corn fritter with an authentic Indonesian taste.
Freshness from Herbs
Fresh ingredients like spring onions, thinly sliced, and finely chopped fresh coriander are folded into the batter, offering a burst of freshness and a vibrant aroma. These herbs not only enhance the visual appeal of the fritters but also contribute a refreshing counterpoint to the rich, savory flavors, making each bite even more enjoyable.
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📖 Recipe: Frikadel Jagung (Indonesian Corn Fritters)
RECIPE CARD
Andréa
Pin Recipe
Ingredients
- 1 large onion, quartered
- 4 cloves garlic, halved
- 2 candlenuts
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 3 eggs, size M
- ⅛ teaspoon ground nutmeg
- 1 tablespoon sugar
- 3 tablespoons all-purpose flour
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1½ cups corn kernels, fresh or canned
- 2 spring onions, cut into strips
- 1 teaspoon fresh coriander, finely chopped
- sunflower oil, for frying
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
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Begin by placing the quartered onion, halved garlic cloves, candlenuts, ground cumin, ground turmeric, ground coriander, eggs, ground nutmeg, sugar, and all-purpose flour into the bowl of a food processor. This combination forms the flavorful base of your fritters.1 onion, 4 cloves garlic, 2 candlenuts, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 3 eggs, ⅛ teaspoon ground nutmeg, 1 tablespoon sugar, 3 tablespoons all-purpose flour, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
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Pulse the mixture a few times until the ingredients are well combined and form a coarse paste. Then, season generously with salt and pepper to taste, ensuring a balanced flavor profile.
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Now, add half of the corn kernels and the spring onion strips to the food processor. Pulse again, just a few times, until you achieve a relatively smooth batter. This step incorporates the corn flavor into the base while leaving some whole kernels for texture.1½ cups corn kernels, 2 spring onions
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Transfer the batter to a mixing bowl. Gently fold in the finely chopped fresh coriander and the remaining corn kernels. This ensures that you have delightful pops of corn and fresh herb flavor throughout your fritters. Mix just enough to combine, being careful not to overmix.1 teaspoon fresh coriander
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Heat sunflower oil in a large skillet over medium-high heat until hot. To test if the oil is ready, drop a tiny bit of batter in; it should sizzle immediately. Carefully pour about ⅓ cup (75 ml) of batter for each fritter into the hot oil. If your skillet is large enough, you can fry multiple corn cakes simultaneously, ensuring not to overcrowd the pan. Fry each side for 1 to 2 minutes until beautifully golden brown and crispy. Use a wide spatula to gently turn the corn cakes over.sunflower oil
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Once flipped, continue to fry the other side until it also turns a rich golden brown and the fritter is cooked through. Transfer the cooked Frikadel Jagung to a wire rack lined with paper towels to drain any excess oil. Serve warm and enjoy!
Notes
2. Candlenut Alternatives: Candlenuts are traditional for Indonesian cuisine and contribute to the unique texture and flavor. They are available in most Asian supermarkets. If you can’t find them, macadamia nuts are a good substitute as they also have a high fat content that helps thicken the batter. However, note that the flavor will be slightly different. For a closer taste, roast the macadamia nuts slightly before grinding.
3. Embracing Variety in Shape: Don’t feel constrained to perfectly round fritters! Frikadel Jagung (or Perkedel Jagung) traditionally comes in various shapes and sizes. Feel free to experiment with irregular, rustic forms or make them uniformly round, depending on your preference. The taste is what truly matters!
4. The Test Fritter Trick: A pro tip for perfect flavor: Once your oil is hot, fry a single small corn cake first. This “test fritter” allows you to taste and adjust the seasoning (salt, pepper, or even a touch more sugar) in the rest of the batter if needed, ensuring every batch is just right.
5. Delicious Variations: Want to customize your Frikadel Jagung? Here are some ideas:
- Add Protein: Elevate these corn fritters by mixing in small cubes of cooked chicken, shrimp, or even crumbled firm tofu. This turns them into a more substantial savory snack or light meal.
- Spicy Kick: For those who love heat, finely minced fresh red chilies or a pinch of chili powder can be added to the batter.
- Dipping Sauces: While delicious on their own, Frikadel Jagung pairs beautifully with various dipping sauces. Try a sweet chili sauce, a spicy sambal, or even a creamy peanut sauce for an extra layer of flavor.
6. Storage Guidelines: Proper storage helps maintain freshness and flavor. Allow the corn cakes to cool completely before storing.
- Refrigerator: Store cooked Frikadel Jagung in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, freeze the corn fritters in an airtight container for a maximum of 3 months. To prevent them from sticking together, place a piece of baking paper between each fritter. Thaw them in the refrigerator overnight before reheating.
- Reheating: To restore their crispy texture, reheat the corn cakes in a skillet with a little hot oil over medium heat until thoroughly warmed through and crispy. Alternatively, you can bake them in a preheated oven at 320 °F (160 °C) for about 5-7 minutes.
Nutrition
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Explore More Delicious Side Dishes
Frikadel Jagung is a fantastic side dish, but the world of culinary delights offers so much more to complement your main courses. Whether you’re planning a full Indonesian feast or simply looking for new ways to add flavor and nutrition to your meals, these recipes offer a delightful array of choices that are both easy to make and incredibly satisfying.
- Asian Green Beans
- Sri Lankan Leek Curry
- Braised Red Cabbage with Apples and Balsamic