Ingredients with Measurements:
- 2 cups of corn kernels
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cloves of garlic, minced
- 1 red chili, finely chopped
- 1/4 cup of chopped scallions
- 1 egg, beaten
- 1/4 cup of vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Frying pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine the corn kernels, all-purpose flour, salt, black pepper, minced garlic, chopped red chili, and chopped scallions.
2. Add the beaten egg to the mixture and stir until well combined.
3. Heat the vegetable oil in a frying pan over medium heat.
4. Using a spoon, scoop a small amount of the corn mixture and form it into a ball.
5. Gently place the ball into the hot oil and flatten it slightly with a spatula.
6. Fry each side for 2-3 minutes or until golden brown.
7. Remove the perkedel jagung from the pan and place it on a paper towel to absorb any excess oil.
8. Repeat the process until all of the corn mixture is used up.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 50mg
- Sodium: 300mg
- Total carbohydrate: 27g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 6g
Substitutions for ingredients:
- Corn kernels can be substituted with canned corn or frozen corn.
- All-purpose flour can be substituted with cornstarch or rice flour.
- Red chili can be substituted with jalapeno or serrano pepper.
Variations:
- Add shredded cheese to the mixture for a cheesy twist.
- Use different herbs and spices for a different flavor profile.
Tips and tricks:
- Make sure to drain any excess liquid from the corn kernels before mixing them with the other ingredients.
- Use a non-stick frying pan to prevent the perkedel jagung from sticking to the pan.
- Serve the perkedel jagung hot for the best flavor and texture.
Storage instructions:
- Store any leftover perkedel jagung in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the perkedel jagung, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the perkedel jagung on a bed of lettuce for a colorful presentation.
- Garnish with chopped scallions and red chili for added flavor and texture.
Garnishes:
- Chopped scallions
- Red chili
Pairings:
- Serve with a side of steamed rice for a complete meal.
- Pair with a refreshing cucumber salad for a light and healthy side dish.
Suggested side dishes:
- Steamed rice
- Cucumber salad
Troubleshooting advice:
- If the perkedel jagung is too dry, add a little bit of water to the mixture to moisten it.
- If the perkedel jagung is too wet, add a little bit of flour to the mixture to thicken it.
Food safety advice:
- Make sure to cook the perkedel jagung thoroughly to prevent any foodborne illnesses.
Food history:
- Perkedel jagung is a traditional Indonesian snack made from corn and spices.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the perkedel jagung as an appetizer or snack.
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Region: Indonesian