Perkedel Jagung [ Corn Fritter ]

Perkedel Jagung [ Corn Fritter ]

Perkedel Jagung [ Corn Fritter ]

Perkedel jagung, corn patties

What could be better then a plateful of home made corn fritters on a snowy spring evening?!  Yeah, its late March already but the sky still generously or should I say, unmercifully shower us with its snowy love here in Qc. Since cold weather always makes me hungry for finger foods, I try make some at least once a week and tonight I decided to cook my old time favorite finger food: Corn fritter! I know, I know, fried food isn't very good for our health, but these are delicious!
5 Tbsp flour
2½ Tbsp rice flour
½ Tsp salt or 1 tsp chicken broth powder
¼ Tsp black pepper powder
½ Tsp sugar
½ Tsp garlic powder
1 Tsp dried baby shrimp (in Indonesia called ebi), crushed into powder with a mortar pestle
2 Scallion, sliced
2 Thai chilli, finely chopped
200 gr frozen kernel corn
150 ml water
oil for frying

1. Heat oil on a skillet
2. In a bowl, mix flour, rice flour, salt or chicken broth, black pepper powder, sugar, garlic powder and dried baby shrimp. 
3. Once the dry ingredients is well mixed, add scallion, thai chilli and corn, mix well then add water 
4. Mix carefully, the batter will be a bit thick (not runny)
5. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels
6. Serve with your favorite condiment, mine was Thai sauce

Happy cooking!

¨PS: Corn fritter can be a good side dish as well, especially to accompany clear broth soup plates. 


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