Frikadel Jagung or Perkedel Jagung: What’s in a Name?

The name game can be a bit confusing: is it Frikadel Jagung or Perkedel Jagung? The delightful secret is that they both refer to the exact same delicious dish! While “Perkedel Jagung” is often considered the more official or traditional Indonesian term, “Frikadel Jagung” is commonly used, particularly in many Western countries, possibly influenced by Dutch culinary heritage. Regardless of the name you choose, the essence remains the same: a wonderfully savory and slightly sweet corn fritter that captures the heart of Indonesian street food.

These Indonesian corn fritters are more than just a snack; they are a culinary staple, cherished for their wonderfully crispy texture and the rich medley of herbs and spices that infuse every bite. Each corn cake bursts with flavor, making it incredibly hard to stop at just one. Prepare yourself for a truly addictive experience!

The Heart of the Fritter: Key Ingredients and Their Secrets

Creating perfect Perkedel Jagung begins with understanding its core ingredients and how they contribute to the overall flavor and texture. From the sweet corn to the unique candlenuts, each component plays a vital role in this authentic Indonesian recipe.

Choosing Your Corn: Fresh vs. Canned

You have the flexibility to use either fresh or canned corn kernels for your Frikadel Jagung. Both yield delicious results, but there’s a slight difference in preparation:

• Fresh Corn: If opting for fresh corn on the cob, you’ll need to carefully cut the kernels off. Fresh corn tends to be sweeter and has a more vibrant texture. Remember to add a small pinch of salt to your batter, as fresh corn doesn’t naturally contain the added sodium found in canned varieties.
• Canned Corn: Canned corn is a convenient option. Be sure to drain it thoroughly to prevent a watery batter, which could make your fritters less crispy. Canned corn usually has salt added during processing, so you might need to adjust the salt in your recipe accordingly.

Unlocking Flavor with Candlenuts (Kemiri)

Candlenuts, or Kemiri nuts, are a crucial ingredient in many Indonesian dishes, known for their ability to add a creamy texture and nutty depth. You can typically find them in Asian supermarkets. It’s important to note that candlenuts should never be eaten raw, as they contain compounds that can be mildly poisonous. Always grind or crush them finely before incorporating them into your cooking. When added to sauces or batters, these unique nuts help to thicken the mixture and enrich the flavor profile with their distinctly nutty and slightly bitter taste.

If candlenuts are hard to find, macadamia nuts can serve as a suitable substitute. While macadamias will mimic the thickening properties, their flavor is milder and sweeter than candlenuts, so the overall taste of your Frikadel Jagung will be slightly different. For the most authentic flavor, it’s worth seeking out genuine candlenuts.

The Aromatic Spice Blend (Bumbu Halus)

Beyond corn and candlenuts, the soul of Frikadel Jagung lies in its aromatic spice paste, or “bumbu halus.” This typically includes a blend of humble yet powerful ingredients:

• Onion and Garlic: The foundational aromatics that provide a savory base.
• Ground Cumin, Turmeric, and Coriander: These spices contribute warm, earthy, and slightly pungent notes, characteristic of Indonesian cooking. Turmeric also imparts a beautiful golden hue to the fritters.
• Ground Nutmeg: A touch of nutmeg adds a subtle, sweet, and woody aroma that elevates the overall flavor complexity.

Together with eggs and a little flour to bind the ingredients, these spices create a harmonious and deeply satisfying flavor that makes each fritter a true delight.

Mastering the Fry: Tips for Perfectly Crispy Frikadel Jagung

The secret to irresistible Frikadel Jagung lies in the frying technique. Achieving that coveted crispy exterior while maintaining a moist and flavorful interior requires a few key considerations:

• Oil Selection: Use a neutral-flavored oil with a high smoke point, such as sunflower oil, canola oil, or vegetable oil. You’ll need enough oil to deep-fry, ensuring the fritters are submerged or at least half-submerged for even cooking.
• Optimal Temperature: Heat the oil to the right temperature – typically around 350-375°F (175-190°C). If the oil isn’t hot enough, the fritters will absorb too much oil and become greasy. If it’s too hot, they’ll burn on the outside before cooking through on the inside. A simple test is to drop a tiny bit of batter into the oil; it should sizzle immediately and float to the surface.
• Portioning: Use a spoon or a small ladle (about ⅓ cup or 75 ml per fritter) to carefully drop the batter into the hot oil. Avoid overcrowding the pan, as this lowers the oil temperature and can lead to soggy fritters. Fry in batches if necessary.
• Frying Time: Each side typically needs 1 to 2 minutes to cook until beautifully golden brown and crispy. Use a wide spatula to gently flip the corn cakes.
• Draining: Once cooked, transfer the Frikadel Jagung to a wire rack lined with paper towels to drain any excess oil. This step is crucial for maintaining their crispiness.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Frikadel Jagung (Indonesian Corn Fritters)

Andréa

Serving Suggestions: Elevate Your Frikadel Jagung Experience

Frikadel Jagung is incredibly versatile and can be enjoyed in many ways:

• As a Snack: Perfect on its own, especially with a sweet chili dipping sauce or a homemade peanut sauce (sambal kacang) for an extra layer of flavor.
• Part of a Rijsttafel: These corn fritters are a classic component of an Indonesian rice table, offering a delightful textural contrast to curries, stir-fries, and rice dishes.
• Appetizer: Serve them at gatherings or parties. Their convenient size and addictive flavor make them a hit with guests.
• Side Dish: They pair wonderfully with grilled chicken, fish, or any Indonesian main course, adding a touch of sweetness and spice.
• With a Salad: The fritters add substance and a savory element to a fresh green salad.

Creative Variations to Explore

While the classic Frikadel Jagung is perfect as is, don’t hesitate to experiment with these delicious variations:

• Protein Boost: For a more substantial fritter, fold in small cubes of cooked chicken, ground beef, or tiny shrimp into the batter. This adds a savory dimension that makes them even more satisfying.
• Spicy Kick: If you enjoy heat, finely chop some bird’s eye chilies or add a pinch of chili powder to the batter.
• Extra Vegetables: Enhance the nutritional value and texture by incorporating finely grated carrots, shredded cabbage, or chopped bell peppers.
• Herbaceous Twist: Experiment with other fresh herbs like kaffir lime leaves (finely julienned) or Thai basil for different aromatic profiles.
• Vegan Option: Replace eggs with a suitable egg substitute (like flax egg or commercial vegan egg replacer) and ensure all other ingredients are plant-based for a delicious vegan version.

Storage and Reheating Tips for Freshness

To enjoy your Frikadel Jagung at their best, proper storage and reheating are key:

• Cooling: Always allow the corn cakes to cool completely to room temperature before storing. This prevents condensation and keeps them from becoming soggy.
• Refrigerator: Store cooled Frikadel Jagung in an airtight container in the refrigerator for up to 3 days.
• Freezer: For longer storage, freeze them in an airtight container for up to 3 months. To prevent them from sticking together, place a piece of parchment paper between each fritter. Thaw them in the refrigerator overnight before reheating.
• Reheating for Crispiness:
  • Pan-Frying: The best way to regain their crispiness is to reheat them in a skillet with a little oil over medium heat until thoroughly hot and crispy.
  • Oven: Preheat your oven to 320°F (160°C) and bake the fritters for about 5-8 minutes, or until heated through and crisp.
  • Air Fryer: An air fryer also works wonders for reheating, giving them a fresh crisp in just a few minutes at around 350°F (175°C).

Whether you’re new to Indonesian cuisine or a seasoned enthusiast, making Frikadel Jagung at home is a rewarding experience. The simple ingredients come together to create a complex and satisfying flavor that is truly irresistible. Enjoy these crispy corn fritters as a delightful snack or as a perfect accompaniment to your favorite meals!

Explore More Delicious Side Dishes