Ingredients with Measurements:
- 4 ears of corn, shucked and cleaned
- 1 cup of all-purpose flour
- 1/2 cup of cornmeal
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of baking powder
- 1/2 cup of milk
- 1 egg
- Vegetable oil for frying
- 2 red chili peppers, thinly sliced
Special Equipment Needed:
- Deep fryer or large pot for frying
- Tongs or slotted spoon for removing corn from oil
Step-by-Step Instructions:
1. Cut each ear of corn into 3-4 pieces, depending on size. Set aside.
2. In a large mixing bowl, combine flour, cornmeal, salt, black pepper, cayenne pepper, garlic powder, onion powder, paprika, and baking powder. Mix well.
3. In a separate bowl, whisk together milk and egg.
4. Pour the milk and egg mixture into the dry ingredients and stir until well combined.
5. Heat vegetable oil in a deep fryer or large pot to 375°F.
6. Dip each piece of corn into the batter, making sure it is fully coated.
7. Carefully place the battered corn into the hot oil and fry for 3-4 minutes, or until golden brown.
8. Using tongs or a slotted spoon, remove the corn from the oil and place on a paper towel-lined plate to drain excess oil.
9. Sprinkle sliced chili peppers over the top of the fried corn.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 370
Fat: 12g
Carbohydrates: 61g
Protein: 8g
Sodium: 630mg
Sugar: 4g
Substitutions for ingredients:
- Cornmeal can be substituted with corn flour or semolina flour.
- Red chili peppers can be substituted with green chili peppers or jalapeño peppers.
Variations:
- Add grated Parmesan cheese to the batter for a cheesy twist.
- Use different spices in the batter for different flavor profiles.
- Serve with a dipping sauce, such as ranch or honey mustard.
Tips and Tricks:
- Make sure the oil is hot enough before frying the corn to ensure a crispy exterior.
- Do not overcrowd the fryer or pot with too many pieces of corn at once.
- Use tongs or a slotted spoon to remove the corn from the oil to avoid burning yourself.
Storage Instructions:
Leftover fried corn can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the fried corn on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the fried corn on a platter with the sliced chili peppers scattered over the top.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
Pairings:
- Grilled meats, such as chicken or steak
- Roasted vegetables, such as Brussels sprouts or carrots
Suggested Side Dishes:
- Coleslaw
- Potato salad
- Baked beans
Troubleshooting Advice:
- If the batter is too thick, add a little more milk to thin it out.
- If the corn is not fully cooked after frying, increase the frying time by 1-2 minutes.
Food Safety Advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the corn is fully cooked before serving.
Food History:
Jagung Goreng is a popular Indonesian street food that is made by deep-frying corn on the cob.
Flavor Profiles:
This dish is crispy on the outside and tender on the inside, with a spicy kick from the chili peppers.
Serving Suggestions:
Serve the Jagung Goreng with Chili as a snack or appetizer at a party or as a side dish with a meal.
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Region: Indonesian