Recipes from our kitchen
Perkedel Jagung
Crispy Indonesian corn fritters with Balinese spices
Crispy & simple
Indonesian corn fritters
Perkedel Jagung are Indonesian corn fritters: crispy and golden on the outside, with sweet corn inside.
Our version is seasoned with raw Base Genep, the traditional Balinese spice mixture that gives the fritters a deeper aromatic flavour.
The ingredients are mixed into a simple batter and fried by the spoonful until crisp and golden.
They are best eaten freshly cooked while they are still warm and crispy.
What you need
Ingredients
- • Corn
- • Egg
- • Raw Base Genep
- • Wheat flour
- • Salt, to taste
- • Cooking oil, for deep frying
Step by step
How to make Perkedel Jagung
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1
Slice the kernels from the corn cobs.
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2
Add the raw Base Genep to the corn and mix well.
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3
Add the wheat flour and egg, then mix until everything is well combined.
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4
Add salt to taste.
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5
Heat the cooking oil over medium-low heat.
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6
Scoop the mixture with a tablespoon and carefully place each spoonful into the hot oil.
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7
Fry until both sides are golden and crispy, turning the fritters as needed.
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8
Remove from the oil and allow the excess oil to drain.
Balinese flavour
Why we use Base Genep
Base Genep is a traditional Balinese spice mixture used as the flavour base for many local dishes. In our Perkedel Jagung, it adds the aromatic Balinese character to the sweet corn.
Discover Base Genep →From the pan
Serve the Perkedel Jagung warm, while the outside is still beautifully crisp.
Cook with us in Bali
Want to make Perkedel Jagung yourself?
Join our evening cooking class at Oemah Tepi Sawah and discover Indonesian and Balinese home cooking together with us.
Discover Our Cooking Class