Ingredients with Measurements:
- 2 cups of fresh corn kernels
- 1 cup of all-purpose flour
- 1/2 cup of shredded coconut
- 1/4 cup of rice flour
- 1/4 cup of cornstarch
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of chili powder
- 1/2 cup of water
- Oil for frying
Special equipment needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the all-purpose flour, shredded coconut, rice flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, turmeric powder, cumin powder, and chili powder. Mix well.
2. Add the fresh corn kernels to the dry ingredients mixture and mix until the corn is coated evenly.
3. Gradually pour in the water while stirring the mixture until it forms a thick batter.
4. Heat the oil in a frying pan over medium-high heat.
5. Using a tablespoon, scoop the batter and drop it into the hot oil. Fry until golden brown, about 2-3 minutes per side.
6. Use a slotted spoon to remove the fried coconut jagung goreng from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes about 20 pieces
Nutritional information:
- Calories per serving: 110
- Total fat: 4g
- Saturated fat: 2g
- Cholesterol: 0mg
- Sodium: 240mg
- Total carbohydrates: 18g
- Dietary fiber: 2g
- Sugars: 1g
- Protein: 2g
Substitutions for ingredients:
- You can use frozen corn kernels instead of fresh corn kernels.
- You can use coconut flour instead of shredded coconut.
Variations:
- You can add chopped scallions or cilantro to the batter for added flavor.
- You can also add grated cheese to the batter for a cheesy twist.
Tips and tricks:
- Make sure the oil is hot enough before frying the coconut jagung goreng to ensure a crispy texture.
- Do not overcrowd the frying pan to prevent the temperature of the oil from dropping.
Storage instructions:
- Store the leftover coconut jagung goreng in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the coconut jagung goreng in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the coconut jagung goreng on a platter with a dipping sauce of your choice.
Garnishes:
- Garnish with chopped scallions or cilantro for added freshness.
Pairings:
- Coconut jagung goreng pairs well with sweet chili sauce, soy sauce, or peanut sauce.
Suggested side dishes:
- Serve with a side of steamed rice or a fresh salad.
Troubleshooting advice:
- If the batter is too thick, add a little more water until it reaches the desired consistency.
- If the coconut jagung goreng is too oily, drain excess oil on a paper towel before serving.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the batter from absorbing too much oil.
- Always handle hot oil with caution to prevent burns.
Food history:
- Coconut jagung goreng is a popular Indonesian snack that is often sold by street vendors.
Flavor profiles:
- Coconut jagung goreng has a crispy texture on the outside and a soft, chewy texture on the inside. It has a slightly sweet and savory flavor with a hint of coconut.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Indonesian