Elevated Snacks · Indonesian
Perkedel Jagung
These corn fritters are fried until crispy and seasoned with just enough cilantro and chili.
Why This Works
The mix of corn and cilantro creates a sweet, herbaceous flavor profile that is elevated by the crunch of the rice flour crust.
The Upgrade
Add a pinch of turmeric powder to the batter for a deeper golden color and subtle earthy depth.
Chef's Secret
Michelin TechniqueUse a mix of flour and rice flour; the rice flour is the secret to ensuring they stay crispy for longer rather than getting soggy.
Ingredients
Total time including resting: 25 min
Directions
In a large mixing bowl, combine corn, flours, egg, garlic, shallots, cilantro, and chili.
Mix until a thick, clumpy batter forms. If too dry, add a tablespoon of water.
2 minHeat vegetable oil in a deep pan to 350°F.
Drop spoonfuls of the batter into the oil, flattening them slightly.
Fry until deeply golden and crunchy, about 3-4 minutes per side.
8 minRemove and drain on paper towels to maintain the crispness.
Serve while still warm with a dipping sauce of sweet soy and chili.
Wine Pairing
Torrontes
White Wine
The BottleCrios Torrontes
These corn fritters are sweet and fried, and Torrontes offers the floral intensity needed to cut through the oil. The wine's bright acidity adds a necessary zing to the savory corn.
Nutrition per Serving
180
calories
5g
protein
28g
carbs
6g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Sweet Chili Sauce
Serve a side of store-bought sweet chili sauce to add a sticky, spicy dimension to the fritters.
Ingredients
Directions
Combine the sweet chili sauce, lime juice, and sesame oil in a small stainless steel bowl.
Whisk thoroughly to emulsify the oils into the base.
Fold in the minced chili and grated ginger to layer the aromatics.
Taste and adjust with an additional squeeze of lime if acidity is required.
Transfer to a chilled serving ramekin.
Garnish with fresh cilantro immediately before service to accompany the Perkedel Jagung.
Side Dish
Sautéed Spinach
Quickly wilt fresh spinach with garlic for a healthy, light side that balances the fried corn cakes.
Ingredients
Directions
Heat olive oil in a large skillet or wok over medium-high heat until shimmering.
Add sliced garlic and red pepper flakes; sauté for 30 seconds until fragrant and lightly golden.
Add spinach in batches, tossing constantly with tongs to ensure even wilting.
Cook for 2 to 3 minutes until just tender but still vibrant green.
Remove from heat immediately to prevent overcooking.
Season with salt and a squeeze of lemon juice before serving.
Member Reviews
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Cooked it for guests over the weekend — everyone wanted the recipe.
Really enjoyed this. I'd add a touch more acid next time, but very solid.