Ingredients with Measurements:
- 2 cups of corn kernels
- 2 medium-sized potatoes, peeled and boiled
- 1 medium-sized onion, finely chopped
- 2 cloves of garlic, minced
- 2 green onions, finely chopped
- 2 tablespoons of all-purpose flour
- 1 egg, beaten
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of coriander powder
- 1/2 cup of vegetable oil
For Spicy Mayo:
- 1/2 cup of mayonnaise
- 1 tablespoon of sriracha sauce
- 1 tablespoon of lime juice
- 1/4 teaspoon of salt
Special equipment needed:
- Frying pan
- Mixing bowl
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine corn kernels, mashed potatoes, onion, garlic, green onions, flour, egg, salt, black pepper, cumin powder, and coriander powder. Mix well.
2. Heat vegetable oil in a frying pan over medium-high heat.
3. Take a spoonful of the corn mixture and shape it into a small patty. Repeat until all the mixture is used up.
4. Place the patties in the hot oil and fry until golden brown on both sides. Remove from the pan and place on a paper towel to drain excess oil.
5. To make the spicy mayo, combine mayonnaise, sriracha sauce, lime juice, and salt in a small bowl. Mix well.
6. Serve the fried perkedel jagung with the spicy mayo on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Frying pan heat: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 25g
- Protein: 5g
Substitutions for ingredients:
- Corn kernels can be substituted with canned corn.
- Potatoes can be substituted with sweet potatoes.
- Vegetable oil can be substituted with any cooking oil.
Variations:
- Add chopped red bell pepper for extra crunch and flavor.
- Use different spices such as turmeric or paprika for a different flavor profile.
Tips and tricks:
- Make sure the oil is hot enough before frying the perkedel jagung to ensure a crispy texture.
- Use a non-stick pan or add more oil to prevent the perkedel jagung from sticking to the pan.
- Serve the spicy mayo on the side to control the level of spiciness.
Storage instructions:
- Store leftover perkedel jagung in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the perkedel jagung in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the perkedel jagung on a platter with the spicy mayo on the side.
- Garnish with chopped cilantro or parsley for a pop of color.
Pairings:
- Serve with a side of steamed rice or a fresh salad.
Suggested side dishes:
- Indonesian-style fried rice (nasi goreng)
- Grilled vegetables
- Coconut milk-based soup (sayur lodeh)
Troubleshooting advice:
- If the perkedel jagung falls apart while frying, add more flour to the mixture to bind it together.
Food safety advice:
- Make sure the potatoes are fully cooked before adding them to the mixture to prevent foodborne illness.
Food history:
- Perkedel jagung is a popular Indonesian snack made from corn and potatoes.
Flavor profiles:
- The perkedel jagung has a crispy exterior and a soft, savory interior with a hint of sweetness from the corn. The spicy mayo adds a tangy and spicy kick to the dish.
Serving suggestions:
- Serve the perkedel jagung as an appetizer or snack.
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Region: Indonesian