Perkedel Goreng (Indonesian Fried Corn Fritters)

About This Recipe

Perkedel goreng in the Manadonese tradition of North Sulawesi diverges from the potato-based perkedel of Java and instead celebrates fresh sweet corn ground into a coarse batter with sliced scallions, chili, and sometimes basil kemangi. The fritters are patted thin and fried in shallow oil until crispy at the edges with a slightly chewy, sweet center that celebrates the corn's natural sugars. Manado cooking is famous for its bold heat and use of fresh aromatics, and these fritters capture that spirit perfectly — they're typically served with the fiery Manadonese sambal dabu-dabu (a fresh tomato and chili relish) that cuts through the richness of the fried batter. Across Indonesia, perkedel goreng with corn is called bakwan jagung in Java, but the Manadonese version is thinner, crisper, and typically spicier. Street vendors sell them hot from portable woks to workers seeking a satisfying mid-morning snack.

Ingredients

Serves 4

• 3 earsfresh sweet corn, kernels cut off (about 400g kernels)
• 100 gall-purpose flour
• 1 tbsprice flour
• 1egg
• 3scallions, finely sliced
• 2red bird's-eye chilies, thinly sliced
• 3 clovesgarlic, minced
• 1 stalklemongrass, white part only, finely minced
• 0.5 tspsalt
• 0.25 tspwhite pepper
• 1 handfulfresh kemangi (lemon basil) or regular basil leaves
• 200 mlneutral oil, for frying

Instructions

1. 1

   Prepare the corn

   Using the back of your knife, scrape the corn cobs a second time after cutting to extract the 'milk.' Roughly crush about half the kernels with a pestle or pulse briefly in a food processor — this helps bind the batter.

2. 2

   Mix the batter

   Combine corn (whole and crushed), flour, rice flour, egg, scallions, chilies, garlic, lemongrass, salt, and pepper. Mix until a cohesive batter forms. Fold in basil. The batter should be thick enough to hold a shape on a spoon.

3. 3

   Heat the oil

   Pour oil into a wide frying pan to a depth of 1 cm. Heat to 175°C over medium heat.

4. 4

   Fry the fritters

   Drop heaped tablespoons of batter into the oil, pressing lightly with the back of the spoon to form flat patties. Fry 3–4 minutes per side until deep golden and cooked through.

   Do not flip until a visible crust has formed or they'll fall apart.

5. 5

   Drain and serve

   Drain on a wire rack. Serve immediately with sambal dabu-dabu or sweet chili sauce.

Variations

• •

  Bakwan jagung (Javanese style): use more flour for a thicker, doughier fritter and skip lemongrass.

• •

  Add 100g of small shrimp to the batter for a more substantial snack.

• •

  Cheesy version: fold in 50g grated mild cheddar for a richer, Western-influenced fritter.

Storage

Best eaten straight from the pan. Refrigerate up to 1 day; reheat in a dry non-stick pan or air-fryer at 190°C for 5 minutes to restore crispiness.

Frequently Asked Questions