Ingredients with Measurements:
- 2 cups of corn kernels
- 1/2 cup of all-purpose flour
- 1/2 cup of breadcrumbs
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1 egg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of cumin powder
- 1/4 teaspoon of coriander powder
- Cooking spray
Special equipment needed:
- Baking sheet
- Mixing bowl
- Fork or whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the corn kernels, all-purpose flour, breadcrumbs, scallions, cilantro, egg, salt, black pepper, cumin powder, and coriander powder. Mix well until all ingredients are evenly distributed.
3. Use your hands to form the mixture into small patties, about 2-3 inches in diameter.
4. Place the patties on a baking sheet lined with parchment paper.
5. Spray the patties with cooking spray to help them crisp up in the oven.
6. Bake the perkedel jagung for 20-25 minutes, or until golden brown and crispy.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
400°F
Serving size:
Makes about 12 perkedel jagung patties
Nutritional information:
Calories per serving: 95
Fat: 1.5g
Carbohydrates: 18g
Protein: 3g
Fiber: 2g
Substitutions for ingredients:
- Corn kernels can be substituted with canned corn or frozen corn.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Scallions can be substituted with chopped onions or shallots.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced jalapeños or red pepper flakes for a spicy kick.
- Use different herbs and spices, such as thyme or paprika, for a different flavor profile.
- Add shredded cheese to the mixture for a cheesy twist.
Tips and tricks:
- Make sure to spray the perkedel jagung patties with cooking spray to help them crisp up in the oven.
- Use a fork or whisk to mix the ingredients together evenly.
- If the mixture is too wet, add more breadcrumbs or flour to help bind it together.
- If the mixture is too dry, add a little bit of water or milk to help moisten it.
Storage instructions:
- Store leftover perkedel jagung in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place the perkedel jagung patties on a baking sheet and bake in the oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the perkedel jagung patties on a platter with a side of sweet chili sauce or sriracha mayo for dipping.
Garnishes:
- Garnish with chopped scallions or cilantro for a pop of color and flavor.
Pairings:
- Serve with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Asian slaw
Troubleshooting advice:
- If the perkedel jagung patties are not crispy enough, try baking them for a few more minutes or broiling them for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash your hands and all utensils thoroughly before and after handling raw ingredients.
- Cook the perkedel jagung patties to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
- Perkedel jagung is a traditional Indonesian snack made with corn and spices.
Flavor profiles:
- The perkedel jagung has a crispy exterior and a soft, savory interior with a hint of sweetness from the corn.
Serving suggestions:
- Serve the perkedel jagung patties as an appetizer or snack, or as a side dish to a main course.
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Region: Indonesian