Chef Lara Lee's Perkedel Jagung are all about the sweet, tender corn. Packed with fresh or frozen kernels and layers of flavor from fresh ginger and shallots, fragrant Makrut lime leaves, and floral ground coriander and cumin, these fried treats are delicious served with a balancing spicy Tomato Sambal.

Lara Lee

Gallery

Credit: Louise Hagger

Recipe Summary test

active:
55 mins
total:
55 mins
Yield:
6 to 9 servings
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Ingredients

Ingredient Checklist

Directions

Make the fritters
  • In a large skillet, heat 1 tablespoon of the oil over a medium heat. Add the ginger, garlic, chillies, and shallots and cook, stirring often, until aromatic and the shallots are beginning to brown, about 10 minutes. Transfer to a small food processor. Add the scallions and the Makrut lime leaves, if using. Pulse until a medium-fine paste forms. 

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  • Transfer the spice paste to a medium bowl and mix in the corn kernels. Mix in the eggs, coriander, cumin, salt, and pepper. Mix in the cornstarch. 

  • Fill a deep saucepan one-third full with oil. Heat the oil to 350°F. (If you do not have a kitchen thermometer, check that the oil is at temperature by adding a cube of bread; it should turn golden in 15 seconds.) Working in batches, carefully add 6 to 8 rounded tablespoonfuls of the batter into the hot oil—each one should settle into a roughly circular shape. Fry until the fritters are golden, 1 to 3 minutes per side. Return the oil to 350°F between batches. Using a slotted spoon, transfer the fritters to paper towel-lined plates to drain. Serve with Tomato Sambal for dipping.

Note

Adapted with permission from Coconut & Sambal by Lara Lee, copyright © 2020. Published by Bloomsbury. Photography copyright: Louise Hagger © 2020

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