Corn Fritters


It’s autumn and around this time of the year we are bombarded with corn on the cobs at farmer’s markets and grocery stores. That led to my craving for perkedel jagung (also known as bakwan jagung or corn fritters in English). The word ‘perkedel’ is believed to be derived from the Dutch ‘frikadel’, which comes from the Danish ‘frikadeller’. Unlike frikadeller, the perkedel’s ingredients are not only patties made of minced meat and potatoes

In Manado (capital of North Sulawesi) perkedel jagung is served with sambal and dabu-dabu – a traditional condiment from Manado similar to salsa.

It’s good as a warm snack or side dish with your main meal. Can be eaten throughout the day – at room temperature too.



4 corn or sweet corn 1 can of 340 gr (drained weight 285 g)

1 shallot or 1 small onion, finely chopped

3 cloves garlic, crushed, or 1 tsp. garlic powder

1/2 tsp. pepper

1 tsp. coriander powder

1/2 tsp. granulated sugar

1 egg, beaten

1 tbsp. leek, chopped or 1 tbsp. celery, finely chopped

4 tbsp. self-raising flour

50 gr. small shrimps, coarsely crushed (omit when vegetarian)

1 tablespoon sambal oelek

1/2 tsp. sea salt or to taste

oil for deep frying



Cut the corn from the cobs and scrape whatever is left off. If you use a can of corn, then drain in a colander. Set aside half of the corn. Put the other half of the corn in a food processor together with all the shrimp. Grind until smooth. Pour into a bowl and add the onion, garlic, salt, pepper, coriander, sugar, leek or celery, sambal oelek and add the other corn. Add the beaten egg and ad the flower to the corn mix. Stir until well blended. Heat the oil in a wok or a deep fat fry. Take a tablespoon of the corn mixture and slowly glide it in the hot oil. Fry in batches until golden brown. Serve.











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