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This crispy corn fritter recipe transforms sweet corn kernels into golden, savory bites that make perfect appetizers or side dishes. The Indonesian-inspired perkedel jagung combines fresh corn with aromatic herbs for an irresistible treat that disappears quickly from any table.
I first made these corn fritters for a family gathering and they vanished within minutes. Now they're requested at every backyard barbecue and casual get together we host during corn season.
Ingredients
- Fresh Sweet Corn: cut from 2 medium cobs for the sweetest most authentic flavor
- Tapioca Flour: creates that distinctive light and slightly chewy texture that makes these fritters special
- Minced Garlic: adds aromatic depth look for firm cloves without any green sprouts
- Spring Onion: provides a mild oniony flavor without overpowering the corn
- Celery: adds a fresh herbal note and slight crunch
- Egg: works as the perfect binder holding everything together
- Salt: enhances all the flavors choose sea salt or kosher for best results
- Pepper: adds a gentle warmth use freshly ground if possible
- Water: helps achieve the perfect batter consistency
- Chicken Stock Powder: infuses savory umami throughout every bite
Step-by-Step Instructions
- Prepare the Corn:
- Cut the corn kernels off the cob using a sharp knife. Stand the corn upright in a large bowl to catch all the kernels and sweet corn milk. The freshest corn will give you the most flavor and natural sweetness which is essential for authentic fritters.
- Mix the Batter:
- Finely chop the green onion and celery before adding to the bowl with corn. Add the tapioca flour, minced garlic, egg, salt, pepper, water, and chicken stock powder. Stir everything together with a spoon until thoroughly combined. The mixture should be moist but hold together when scooped if too wet add a little more tapioca flour.
- Heat the Oil:
- Pour about half an inch of cooking oil into a large skillet and heat over medium high heat. Test the oil by dropping a tiny bit of batter if it sizzles immediately and rises to the surface the oil is ready. Proper oil temperature ensures crispy exteriors without soggy centers.
- Fry the Fritters:
- Drop tablespoon sized portions of batter into the hot oil, gently flattening each with the back of your spoon. Leave about an inch between fritters to prevent them from sticking together. Fry for 2 to 3 minutes until the bottom turns golden brown, then carefully flip and cook another 2 minutes until crispy all over.
- Drain and Serve:
- Remove fritters from the oil using a slotted spoon and place on paper towels to absorb excess oil. Continue frying in batches until all batter is used. Serve immediately while hot and crispy for the best texture and flavor experience.
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The secret to truly exceptional corn fritters is using the freshest corn possible. During summer when corn is at its peak sweetness, I often make double batches because my family hovers around the kitchen waiting for them to come out of the frying pan.
Sauce Pairings
These versatile fritters pair beautifully with various dipping sauces that complement their savory profile. Sweet chili sauce offers a perfect balance of heat and sweetness. A simple soy dipping sauce with a touch of rice vinegar and minced garlic creates an umami bomb that enhances the corn flavor. For a Western twist, try serving with sriracha mayo or even a cooling cucumber yogurt sauce that provides contrast to the warm fritters.
Storage and Reheating
Corn fritters maintain their quality surprisingly well when stored properly. Keep leftover fritters in an airtight container in the refrigerator for up to three days. To reheat, avoid the microwave which makes them soggy. Instead, place them on a baking sheet in a 350°F oven for about 5 minutes until heated through and crispy again. The tapioca flour helps them retain their texture even after storage.
Recipe Variations
This adaptable recipe welcomes creative additions while maintaining its core appeal. Add finely diced red bell pepper for color and sweetness. Incorporate shredded carrots or zucchini for extra vegetables. Spice lovers can mix in finely chopped jalapeños or a teaspoon of sambal oelek for heat. For a more substantial version, add cooked crabmeat or tiny shrimp to the batter before frying. Each variation maintains the essential crispy exterior while offering new flavor dimensions.
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Frequently Asked Questions
- → What type of corn is best for fritters?
Fresh sweet corn gives the best texture and natural sweetness. Frozen or canned corn works too, but ensure it's well-drained.
- → Can I use a different flour instead of tapioca flour?
Yes, you can substitute tapioca flour with all-purpose flour, cornstarch, or rice flour. Each option slightly alters the texture.
- → What oil is best for frying corn fritters?
Neutral oils like vegetable, canola, or sunflower oil are ideal for frying due to their high smoke points.
- → Can I make these fritters ahead of time?
Yes! Cooked fritters can be stored in the fridge for 2-3 days and reheated in an oven or skillet to regain crispiness.
- → What dipping sauces pair well with corn fritters?
Try sweet chili sauce, aioli, sriracha mayo, or even classic tomato ketchup for a flavorful pairing.
- → Can corn fritters be frozen?
Absolutely. Cool the fritters completely, store in an airtight container, and freeze for up to a month. Reheat before serving.