Follow these steps for perfect results
Corn
separated from the cob (1/4 mashed)
Egg
beaten
Flour
Rice Flour
Red Chillis
thinly sliced
Scallions
thinly sliced
Coriander Powder
Bouillon Powder
Shallots
ground
Garlic
ground
Cayenne Peppers
ground
Pepper Grains
ground
Salt
Separate corn kernels from the cob, mash approximately 1/4 of the kernels.
In a bowl, combine the corn kernels (mashed and whole), ground spices (shallots, garlic, cayenne peppers, pepper grains), flour, rice flour, and beaten egg.
Gradually add a little water and stir until the batter is well combined and has a smooth consistency.
Incorporate the thinly sliced red chilli, scallions, coriander powder, and bouillon powder into the batter. Mix thoroughly.
Heat oil in a frying pan over medium heat.
Ladle a portion of the batter (approximately 1 ladle) into the hot oil, creating a fritter.
Fry the fritter until it turns golden brown and is cooked through, ensuring the inside is no longer raw.
Remove the fried fritter from the oil and place it on a paper towel-lined plate to drain excess oil.
Repeat the frying process for the remaining batter.
Serve the Indonesian corn fritters as a side dish or snack.
Expert advice for the best results
Adjust the amount of chili to your spice preference.
For a crispier fritter, use a smaller amount of water.
Everything you need to know before you start
10 mins
Batter can be made ahead of time and stored in the refrigerator.
Serve warm on a plate, garnished with a sprig of cilantro.
Serve with sweet chili sauce.
Serve as a side dish with rice and vegetables.
Its floral aroma complements the fritters.
Discover the story behind this recipe
A popular street food and snack throughout Indonesia.
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