Perkedel Jagung (Indonesian Corn Cake)

Perkedel jagung, fried blended corn and flour mixture, tastes savory and sweet, served as side dish. This would be a favorite from many children 😉 I use canned corn, just because it's practical, but it's better if you use corncob and cut it off by yourself. For another version of perkedel made from potatoes, please check it here Perkedel Kentang.

Perkedel Jagung (Photo credit : Veronica)
Perkedel Jagung (Photo credit : Veronica)

Perkedel Jagung (Indonesian Corn Cake)

Makes 20-25 cakes

600 gr corn2 eggs
1½ tbsp sugar
¾ tsp salt
¼ tsp ground white pepper
9 tbsp all purpose flour
1 tsp baking powder
1 stalk spring onion, slice
1 red chili, remove the seeds and slice (optional)

In food processor blend together all ingredients except spring onion and chili (Just press "pulse" button if you want chunky mixture). Pour the mixture into a bowl, add spring onion and chili, stir it again with spoon.

Fill one third‘s wok or frying pan with oil then turn on the heat into medium high to high heat. Spoon the mixture (about 1 tbsp) into the oil, fry them until golden brown in both sides. Repeat the process until the mixture is finished.

Recipe by Veronica

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