Another really easy recipe coming at ya! 😉

This was actually one of my favorite things to snack on when I was little. It’s good to eat as it is, but goes surprisingly well as a side dish with steamed rice as well.

Also, it’s a crowd pleaser. Bring a platter of these to a potluck, and they’ll be a hit every single time.

Two important things to mention here: first, the two kinds of flour. You can absolutely omit the rice flour (and if you do, add the amount of the all purpose flour). However, without the rice flour, your fritters will not be crispy at all. If you can live with that, go ahead. 🙂 Second thing, once they’re cooked, make sure to cool them on a cooling rack placed on a baking tray. Also make sure that there’s space between the rack and the baking tray. This is to ensure that the fritters will stay nice and crispy.

That’s it! Please give these a try. If these don’t get you hooked, you’re probably doing something wrong! 😀 Do leave a comment if you have any questions and I’ll try to help you the best I can! 😉

Cheers, Revi

Print Recipe

Corn Fritters (Perkedel Jagung)

Servings: 4

Ingredients

14 oz Canned corn
2 tbs Scallions thinly sliced
2 Shallots medium sized, thinly sliced
1 clove Garlic grated
1 tsp Salt
1/2 tsp White pepper
1/2 tsp Ground coriander seeds
100 g All purpose flour
35 g Rice flour
125 ml Water
Oil for deep frying

Notes

Preheat oil on a medium high heat.
Drain the corns.
Combine all ingredients in a mixing bowl.
Once the oil is hot enough, drop the batter a spoonful at a time and flattening it to ensure even and thorough cooking.
Fry until golden brown.
Let cool on wire rack.
Enjoy! 😉