Best 7 Indonesian Corn Cakes Recipes

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Indonesian Corn Cakes: A Culinary Symphony of Sweet and Savory Delights

Indonesian corn cakes, known as "Perkedel Jagung", are culinary gems that encapsulate the vibrant flavors of Indonesia. These delectable fritters are crafted from a harmonious blend of fresh corn kernels, aromatic spices, and a medley of herbs, resulting in a symphony of sweet and savory notes. Perkedel Jagung stand as a testament to Indonesia's rich culinary heritage, offering a delightful treat that has tantalized taste buds for generations. This article presents a collection of meticulously curated recipes, each offering a unique interpretation of this beloved dish. From traditional Perkedel Jagung to innovative variations infused with modern culinary techniques, these recipes cater to diverse preferences and skill levels. Embark on a culinary journey as we delve into the secrets of creating these delectable corn cakes, promising an explosion of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CORN CAKES



Corn Cakes image

This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 8 to 10 corncakes

Number Of Ingredients 16

1/3 cup finely diced red onion
1 avocado, finely diced
1 lime, zested and juiced
1 Roma tomato, finely diced
Kosher salt and freshly ground black pepper
1/4 cup crumbled Cotija
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground paprika
2 large eggs, beaten
1 cup fresh sweet corn kernels (from about 2 ears of corn)
4 cloves garlic, grated
2 scallions, thinly sliced
1 lime, zested and juiced
Vegetable oil, for frying
Sea salt, for finishing

Steps:

  • For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
  • For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
  • Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
  • In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
  • Serve the corn cakes hot, topped with the avocado salsa.

PERGEDEL JAGUNG (INDONESIAN CORN CAKES)



Pergedel Jagung (Indonesian Corn Cakes) image

Provided by chavalita

Time 45m

Yield 24

Number Of Ingredients 13

2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons all-purpose flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup finely diced celery
2 green onions, including tops, finely chopped
2 tablespoons chopped fresh cilantro leaves, plus whole leaves for garnish
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon vegetable oil

Steps:

  • Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, green onions, cilantro, garlic, salt and white pepper. Mix well. Heat the butter and oil in a large skillet. For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated, and press to flatten slightly. Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total. Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, and garnished with cilantro leaves if desired.

Nutrition Facts :

INDONESIAN CORN FRITTERS



Indonesian Corn Fritters image

Provided by Elaine Louie

Categories     appetizer

Time 40m

Yield 4 appetizer portions

Number Of Ingredients 14

1/3 cup Thai sweet chili sauce
1/3 cup Bango or other kecap manis
4 ears of corn, kernels cut from cob, or one 15 1/4 ounce can of corn, drained
2 cloves garlic, minced
1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 large egg
1/2 teaspoon sugar
2 tablespoons corn starch
2 tablespoons rice flour
1 tablespoon finely chopped shallot
Salt
Vegetable oil

Steps:

  • For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
  • For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for Step no. 3)
  • Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
  • In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1497 milligrams, Sugar 8 grams, TransFat 0 grams

INDONESIAN CORN CAKES



Indonesian Corn Cakes image

Like porridge and roasted meat, griddle cakes are ancient preparations. Corn griddle cakes are a simple folk food in dozens of cultures. This recipe is from the Posh on Pico cafe in Los Angeles.

Provided by NannyMarvel

Categories     Corn

Time 35m

Yield 24 cakes, 8-10 serving(s)

Number Of Ingredients 13

2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup celery, finely diced
2 green onions, including tops, finely chopped
2 tablespoons cilantro leaves, chopped, plus leaves for garnish
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon oil

Steps:

  • Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
  • Heat the butter and oil in a large skillet.
  • For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
  • Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
  • Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

CORN CAKES



Corn Cakes image

Make and share this Corn Cakes recipe from Food.com.

Provided by James Craig

Categories     Grains

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7

2 cups cooked whole kernel corn, canned or fresh,drained
1/4 cup finely chopped onion (optional)
1 cup milk
1 beaten egg
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt

Steps:

  • Combine corn, onion, milk, with the beaten egg in a bowl.
  • Combine flour, baking powder and salt in a separate bowl.
  • Add corn mixture and mix just enough to moisten.
  • Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.

FRESH CORN CAKES



Fresh Corn Cakes image

Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup whole milk
1/2 cup butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies
Oil for frying
Maple syrup, optional

Steps:

  • In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

Nutrition Facts :

INDIAN BAKED CORN



Indian Baked Corn image

Corn is a popular side dish at our family gatherings, and this deliciously different recipe may be why! So colorful and zesty, it's a blue-ribbon winner and a time-tested treasure.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 11

1 package (8-1/2 ounces) cornbread/muffin mix
4 bacon strips
1/3 cup each chopped celery, green pepper and onion
1/2 cup plus 2 tablespoons butter,divided
1/4 cup milk
1 can (14-3/4 ounces) cream-style corn
1 can (14-3/4 ounces) whole kernel corn, drained
2 tablespoons chopped jalapeno pepper
1 jar (2 ounces) diced pimientos
1 tablespoon sugar
1/2 teaspoon salt

Steps:

  • Prepare cornbread according to the package directions. Cool and crumble enough to measure 2 cups; set aside., In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. , To the drippings, add the celery, green pepper and onion. Saute for 2-3 minutes or until tender. Remove from the heat; set aside., In a saucepan, melt 1/2 cup butter. Stir in the milk, corn, jalapeno, pimientos, sugar, salt, vegetable mixture and bacon. Add 1 cup cornbread crumbs. Cook for 8-10 minutes or until heated through., Transfer to a greased 8-in. square baking dish. Melt the remaining butter; toss with the remaining crumbs. Sprinkle on top of batter. Bake at 350° for 18-20 minutes or until bubbles around the edges and is golden brown.

Nutrition Facts :

Tips:

  • For a crispy crust, make sure to fry the corn cakes in hot oil.
  • To prevent the corn cakes from sticking to the pan, use a non-stick skillet or grease the pan with cooking oil.
  • Serve the corn cakes immediately with your favorite toppings, such as butter, sour cream, or salsa.
  • If you don't have self-rising flour, you can make your own by adding 1 teaspoon of baking powder and 1/2 teaspoon of salt to 1 cup of all-purpose flour.
  • To make the corn cakes ahead of time, cook them according to the recipe and then let them cool completely. Store the corn cakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster oven or oven until heated through.

Conclusion:

Indonesian corn cakes, also known as "perkedel jagung," are a delicious and versatile snack or side dish that can be enjoyed by people of all ages. They are easy to make and can be customized with a variety of toppings and fillings. Whether you serve them for breakfast, lunch, or dinner, these corn cakes are sure to be a hit. So next time you're looking for a quick and easy recipe, give Indonesian corn cakes a try!

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