Perkedel Jagung (Indonesian Corn Fritters)

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.

Perkedel Jagung
Photo: Louise Hagger
Active Time:
55 mins
Total Time:
55 mins
6 to 9 servings


  • 1 tablespoon vegetable oil (such as sunflower), plus more for deep-frying

  • 2 ½ inch piece fresh ginger, peeled and thinly sliced

  • 6 garlic cloves, peeled and thinly sliced

  • 2 long red chiles (such as Holland or small Fresnos), thinly sliced

  • 2 small banana shallots or 4 Thai shallots, peeled and thinly sliced

  • 2 large scallions, thinly sliced

  • 5 Makrut lime leaves (optional), stems removed, very thinly sliced, or the zest from 1 lime (optional)

  • 4 ears of corn, husked and kernels cut from cob, or 2 cups canned or frozen, thawed sweet corn kernels

  • 2 large eggs, beaten to blend

  • 2 teaspoons  ground coriander

  • 1 teaspoon ground cumin

  • 3 pinches of sea salt

  • Large pinch of black pepper

  • 6 tablespoons cornstarch

  • Tomato Sambal, for serving


Make the fritters

  1. 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.

  2. 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.

  3. 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.


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

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