Perkedel Jagung
Perkedel Jagung is a beloved snack and side dish across Indonesia and Southeast Asia, made with fresh sweet corn, aromatic herbs, and simple seasonings. This fully vegan version skips eggs entirely, using a light batter to bind the ingredients instead — keeping all the sweet, juicy corn flavour, soft tender centre, and perfectly crisp golden crust. It is quick to make, versatile, and delicious served on its own, with chilli sauce, as part of a rice meal, or alongside your favourite main dishes.
Shared by karla
Time
35 min
Serves
5
Difficulty
easy
🛒 Ingredients
- 2 large fresh corn cobs (or 2 cups / 300g canned sweet corn, drained well)
- 3 tbsp plain all‑purpose flour
- 1 tbsp rice flour (for extra crispiness)
- 2 garlic cloves, finely minced or grated
- 1 small shallot or ¼ onion, very finely chopped
- 1 spring onion, thinly sliced
- 1 tbsp fresh coriander or dill, chopped
- ½ tsp salt (adjust to taste)
- ¼ tsp freshly ground black pepper
- Pinch of sugar (optional, to bring out corn sweetness)
- 3–4 tbsp cold water or plant milk (only if needed to bind)
- Neutral oil (sunflower, canola, or coconut) for shallow frying
👩🍳 Instructions
- 1
Prep the corn: Remove kernels from fresh cobs. Lightly mash or blend roughly half of the corn kernels — this helps bind the mixture while keeping plenty of whole corn for texture. If using canned corn, drain thoroughly first.
- 2
Mix the batter: Combine the corn, both flours, garlic, shallot, spring onion, herbs, salt, pepper, and sugar (if using). Mix gently until evenly combined — the moisture from the corn is usually enough; add only a little water or plant milk if the mixture feels too dry to hold together.
- 3
Shape: Heat about ½ cm of oil in a frying pan over medium heat. Scoop roughly 2 tablespoons of mixture per fritter, place gently into the oil, and flatten lightly into round, even patties. Do not overcrowd the pan.
- 4
Fry: Cook for 3–4 minutes on each side until deep golden brown and crisp all over. Adjust heat if they brown too fast or stick.
- 5
Drain & serve: Transfer to a plate lined with paper towel to absorb excess oil. Serve warm — perfect with chilli sauce, fresh lime wedges, or as part of your Nasi Tumpeng spread.