In Indonesia these are made of fresh corn on the cob, and if you can buy your corn fresh then there is no doubt that the perkedel look authentically Indonesian. However, I have also made them with canned sweet corn, and although they look rather like ordinary corn fritters they do taste like the real thing. Here i give the recipe for making perkedel with fresh corn. If you use canned corn, then a 326 g can (11 1/2 oz) will be right for these ingredients, all you need to do is to mix its contents with the spices.
 |
| Sweet Corn Fritters ( Perkedel Jagung ) |
6 fresh corn cobs (not too young and not too old)
1 red chilli or 1/2 tsp chilli powder
4 shallots
2 cloves garlic (optional)
90 g (3 oz) prawns, fresh or frozen (optional)
1 tsp ground coriander
salt
1 large egg
vegetable oil
Grate the corn off the cobs. Put the prawns, peeled shallots, chilli and garlic all together through a mincer. Mix them well in a bowl with the corn, and season with coriander and salt. Break the egg into the mixture and whisk quickly. Heat about 5 tablespoonfuls of oil in a frying-pan. Drop a heaped tablespoonful of the mixture into the pan and quickly flatten it with a fork. You should be able to fry 4 or 5 perkedel at a time, giving each one about 2 1/2 minutes on each side and turning once only. Serve hot.
Perkedel Jagung can be frozen. Thaw them completely before you re-fry them or heat them in the oven at gas mark 4 (about 350 F) for 30 - 40 minutes.
No comments:
Post a Comment