Corn Fritters or Perkedel Jagung in Indonesian language is a popular street food I grew up with. I am already crazy about corns. Made them into fritters and I’m out of control! lol! It’s so easy to overeat these little things, but trust me it’s really good. My mom’s recipe always uses shrimp and I believe that makes it taste even better. She usually adds some red chili in there too, but it would make it too spicy for the children. So, I substitute with sweet red peppers and it’s a good thing !!!
- 4 ears of fresh corns (shaved) or about 3 cups of frozen corn (thawed)
- 6 oz of shrimps (cleaned, deveined and finely minced)
- 1 extra-large eggs (beaten)
- 1 Thai chilis (seeded and chopped) or substitute with about 2 Tbsp of chopped red bell peppers
- 1 handful of Chinese celery leaves or you can substitute with green onions/parsley (I personally like it with celery leaves) or the regular celery and used the leaves on top
- Salt and Pepper to taste
- 2.5 oz (75 grams) all-purpose flour (add as needed)
- Oil for deep-frying
- Mix the corns, shrimps, eggs, chili, celery leaves, flour, salt and pepper in a large mixing bowl.
- Heat oil in a deep-fryer. Drop one spoonful of the mixture into the hot oil and fry until golden brown. You may want to fry one first and then taste to see if you need to add more salt and pepper (as you can't taste the "raw" mixture)
- Continue with the rest of the mixture. You can serve with any of your favorite Chili Sauces or just eat them as is or as I suggested below
I would eat the fritters plain like that as snacks. It’s not unusual to see people eat them with rice in Indonesia. There are lots of “double carbs” in Indonesian meals :)You can also put them on salad and top with a bit of feta cheese, few slices of jalapeno if you want some heat and squeeze of lime juice and it’s all good. I don’t even need a dressing!!
OR, you can always stack it up. Spread with some ricotta cheese, some artisan lettuce and there you go…corn fritter stacks 😉