Pergedel jagung

Pergedel jagung

Corn fritters

By
From
The Complete Asian Cookbook
Makes
12-14
Photographer
Alan Benson

Ingredients

Quantity Ingredient
75g plain flour
80g ground rice
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon laos powder, (optional)
1 teaspoon chilli powder, (optional)
1 egg, beaten
1/2 teaspoon dried shrimp paste, (optional)
squeeze lemon juice
500g corn kernels
1 onion, thinly sliced
1 garlic clove, crushed with a pinch of salt
1 stick celery, finely diced
oil, for frying

Method

  1. Sift the flour, ground rice and baking powder into a bowl and add the salt, coriander, cumin, laos powder and chilli powder, if using.
  2. In a separate bowl, mix together the egg, shrimp paste (if using) lemon juice and 250 ml water. Add to the flour mixture, beating until smooth. Stir in the corn, onion, garlic and celery until well combined.
  3. Heat the oil in a wok or large heavy-based frying pan over medium heat. Drop 1 large tablespoon of the mixture at a time into the hot oil, spreading it with the back of the spoon to make a circle shape with a 7.5 cm diameter. Cook until the fritter is golden brown on one side, then turn and cook the other side until golden. Remove from the pan and drain on paper towel placed on a wire rack — this will keep the fritters crisp. Repeat until all the mixture is cooked, then serve hot.

Note

  • Without the chilli powder and shrimp paste the fritters are milder in flavour, but if you like a little excitement in the flavouring add them. Ground rice adds crispness.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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