Frikadel Djagoeng: Indonesian Corn Fritters Recipe
The Dutch Week Without Meat (& Dairy) is officially here, so I wanted to inspire you guys with a delicious vegetarian snack! A lot of you may not have had this dish before, but – having Indonesian ancestors – I personally have fond memories of eating this as a kid.
Some of the ingredients may be unfamiliar to you, but you’ll see that it’s basically just crispy, battered fried corn with onions & spices. Can’t go wrong with that! 😉
Makes: 6 – 8 fritters | Prep Time: 5 mins | Cook Time: 10 mins | Total: 15 mins
Cooking & Kitchen Supplies: frying pan | grater | medium mixing bowl | paper towel
- 150g canned corn kernels
- 1 tsp ketoembar | ground coriander powder
- 1 tsp laos | Siamese ginger powder
- 15g santen | creamed coconut
- 3 candlenuts
- 1 onion
- 2 cloves garlic
- 1 medium egg
- 2 tbsp all-purpose flour
- sunflower oil
- salt & pepper to taste
I hadn’t had Indonesian corn fritters that were still crispy and just out of the fryer in such a long time! Every now and then I buy one at the toko, but unfortunately, they’re almost always prepared beforehand and just reheated when ordered.
I remember really loving the fresh ones as a kid, so I grabbed my mom’s Indonesian cookbooks and started frying some myself! I feel like it’s not the same recipe as my family used, but I really liked this recipe from Indonesisch Kookkunst ABC (translation: Indonesian Gastrology ABC) as well!
How to prepare Indonesian Corn Fritters
- Drain the canned corn, making sure it’s fully drained.
- Finely dice the onion, and press the garlic cloves, then transfer them to your mixing bowl.
- Grate the candlenuts and the creamed coconut, and add them to the bowl.
- Then add the ground coriander powder and the Siamese ginger powder. Mix everything well.
- Lastly, add the drained corn kernels, egg, flour, and salt & pepper to taste, then mix again.
- Heat up a generous amount of sunflower oil in your frying pan.
- Fry your corn fritters in the oil. I personally used a big spoon to drop the batter into the pan, but I feel like an ice scoop should also work. The original recipe tells you to shape the batter into flat patties beforehand, but mine wouldn’t really stick together. They do however when you start frying them, and the weight of the corn pushes everything down, which creates a nice and flat patty all the same.
- Fry the fritters on both sides until they’re crispy and golden brown. Flip them carefully since there isn’t that much batter holding them together.
- Transfer the Indonesian corn fritters to a paper towel-lined plate to drain the excess oil.
- Enjoy! Selamat makan!