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
- 2 cloves of minced garlic
- 1 egg
- 1 tsp of salt
- 1/2 tsp of black pepper
- Oil for frying
For the Sweet and Sour Chili Sauce:
- 1/2 cup of sugar
- 1/4 cup of white vinegar
- 1/4 cup of water
- 1 tbsp of cornstarch
- 1 tbsp of soy sauce
- 1 tbsp of chili flakes
- 1/2 tsp of salt
Special equipment needed:
- Large mixing bowl
- Frying pan
- Slotted spoon
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the corn kernels, all-purpose flour, breadcrumbs, chopped scallions, minced garlic, egg, salt, and black pepper. Mix well until all ingredients are well combined.
2. Heat oil in a frying pan over medium-high heat.
3. Using a spoon, scoop the corn mixture and form it into small patties.
4. Carefully place the patties into the hot oil and fry until golden brown on both sides. Use a slotted spoon to remove the perkedel jagung from the oil and place them on a paper towel-lined plate to drain excess oil.
5. To make the sweet and sour chili sauce, combine sugar, white vinegar, water, cornstarch, soy sauce, chili flakes, and salt in a small saucepan. Cook over medium heat, stirring constantly until the sauce thickens.
6. Serve the perkedel jagung with the sweet and sour chili sauce on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 350°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 320
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 50mg
- Sodium: 800mg
- Total carbohydrates: 48g
- Dietary fiber: 3g
- Sugars: 25g
- Protein: 6g
Substitutions for ingredients:
- Corn kernels can be substituted with canned corn.
- All-purpose flour can be substituted with cornstarch or rice flour.
- Breadcrumbs can be substituted with panko breadcrumbs or crushed crackers.
- Scallions can be substituted with chopped onions or shallots.
- White vinegar can be substituted with apple cider vinegar or rice vinegar.
- Soy sauce can be substituted with tamari or Worcestershire sauce.
- Chili flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped red bell peppers or jalapenos to the corn mixture for added flavor and texture.
- Use different dipping sauces such as garlic aioli or spicy mayo.
- Make the perkedel jagung into larger patties and serve them as a vegetarian burger.
Tips and tricks:
- Make sure the oil is hot enough before frying the perkedel jagung to ensure a crispy exterior.
- Drain excess oil from the perkedel jagung by placing them on a paper towel-lined plate.
- To prevent the perkedel jagung from falling apart, make sure the corn mixture is well combined and not too wet.
Storage instructions:
- Leftover perkedel jagung can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the perkedel jagung, place them 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 or with a side of steamed rice.
- Garnish with chopped scallions or cilantro.
Pairings:
- Serve with a cold glass of iced tea or lemonade.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Grilled chicken or fish
Troubleshooting advice:
- If the perkedel jagung falls apart while frying, add more flour or breadcrumbs to the corn mixture to help bind it together.
Food safety advice:
- Make sure the oil is hot enough before frying to prevent the perkedel jagung from absorbing too much oil.
- Use a slotted spoon to remove the perkedel jagung from the oil to prevent burns.
Food history:
- Perkedel jagung is a popular Indonesian snack made from corn and spices.
Flavor profiles:
- Perkedel jagung is crispy on the outside and soft on the inside with a sweet and savory flavor. The sweet and sour chili sauce adds a tangy and spicy kick.
Serving suggestions:
- Serve perkedel jagung as an appetizer or snack.
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Region: Indonesian