Ingredients with Measurements:
- 4 ears of fresh corn, shucked and cleaned
- 2 cloves of garlic, minced
- 1/4 cup of all-purpose flour
- 1/4 cup of cornstarch
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper
- Vegetable oil, for frying
Special equipment needed:
- Deep-fryer or a large, heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. Cut the kernels off the corn cobs and place them in a large mixing bowl.
2. Add the minced garlic to the bowl and mix well.
3. In a separate bowl, mix together the flour, cornstarch, salt, black pepper, paprika, and cayenne pepper.
4. Add the dry mixture to the corn and garlic mixture and stir until the corn is evenly coated.
5. Heat the vegetable oil in a deep-fryer or a large, heavy-bottomed pot to 375°F.
6. Using a slotted spoon or spider strainer, carefully drop the coated corn kernels into the hot oil.
7. Fry the corn for 3-4 minutes or until golden brown and crispy.
8. Remove the corn from the oil with the slotted spoon or spider strainer and place it on a paper towel-lined plate to drain excess oil.
9. Serve the Jagung Goreng with Garlic hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 3-4 minutes per batch
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 220
Fat: 10g
Carbohydrates: 30g
Protein: 4g
Sodium: 320mg
Sugar: 3g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or tapioca starch.
- Paprika can be substituted with smoked paprika or cumin.
- Cayenne pepper can be substituted with chili powder or red pepper flakes.
Variations:
- Add grated Parmesan cheese to the dry mixture for a cheesy twist.
- Add chopped fresh herbs like parsley or cilantro to the corn mixture for a burst of freshness.
- Use different spices like curry powder or garam masala for an Indian-inspired flavor.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure crispy corn.
- Do not overcrowd the pot with too much corn at once, as it will lower the oil temperature and result in soggy corn.
- Serve the Jagung Goreng with Garlic immediately after frying for the best texture.
Storage instructions:
Jagung Goreng with Garlic is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the Jagung Goreng with Garlic in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the Jagung Goreng with Garlic in a basket lined with parchment paper for a rustic look.
Garnishes:
Sprinkle chopped fresh herbs like parsley or cilantro over the Jagung Goreng with Garlic for a pop of color.
Pairings:
Jagung Goreng with Garlic pairs well with grilled meats like chicken or beef.
Suggested side dishes:
Serve Jagung Goreng with Garlic with a side of steamed rice or a fresh salad.
Troubleshooting advice:
- If the corn is not crispy enough, increase the oil temperature or fry for a longer time.
- If the corn is too dry, add a little more flour or cornstarch to the dry mixture.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the corn is fully coated with the dry mixture to prevent oil splatters.
Food history:
Jagung Goreng with Garlic is a popular street food in Indonesia, where it is often sold by street vendors.
Flavor profiles:
Jagung Goreng with Garlic is crispy and crunchy on the outside, with a sweet and savory flavor from the corn and garlic.
Serving suggestions:
Serve Jagung Goreng with Garlic as a snack or appetizer before a meal.
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Region: Indonesian