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Recipe for Indonesian perkedel jagung (sweetcorn fritters)

Recipe for Indonesian perkedel jagung (sweetcorn fritters)

Indonesian perkedel jagung are deep fried corn cookies and usually eaten at a large ceremony like celebrating the birth of new born baby or a wedding. They are also popular street food throughout the country and great for vegetarians.

We did a cooking class in Ubud during our travels in Bali, with Be Bali Day cooking school. The very cute husband and wife team, Made and Kadek showed us how to make sayur urap vegetable salad as well as these Indonesian perkedel jagung corn snacks.

Stefan Kadek Made cooking class in Ubud, Bali

Stefan posing with the very cute husband and wife team, Kadek and Made, of the Be Bali Day cooking school in Ubud

Ingredients to make Indonesian perkedel jagung

  • 5 sweet corns
  • 100g tapioca flour (alternatively use corn flour)
  • 2 sliced spring onions
  • 1 stalk of celery, sliced
  • 2 kaffir lime leaves, sliced
  • 3 eggs
  • 6 shallots
  • 6 cloves of garlic
  • 4 candle nuts
  • 1 chilli
  • 1 teaspoon of pepper
  • Half teaspoon of salt
  • Half teaspoon of sugar
  • 120ml of vegetable oil for cooking
Perkedel Jagung ingredients Seb pestle and mortar

No Seb that’s a pestle and mortar not a telephone (!)

How to make Indonesian perkedel jagung

1. Combine the shallots, garlic, candle nut, chilli, sugar, salt and pepper, and grind into a paste.

2. Grate the 5 sweet corn and peel off the remaining kernels. Mix this in with the paste.

3. Mix in the flour, sliced spring onions, celery, kaffir lime leaves, eggs, mixing it all well.

Indonesian Perkedel Jagung ingredients

Perkedel jagung ingredients ready to be mixed together

4. Heat up the oil in a deep pan and add the batter to fry one tablespoon full at a time.

5. Fry for around 3 minutes on high heat until both sides are golden brown then remove using a clotted spoon and place on a plate with paper towel to soak up the oil.

6. Eat promptly before greedy Nomadic Boy Sebastien gets anywhere near them!

Cooking class Ubud Seb with perkedel jagung sweetcorn fritters

Sebastien stealing all the perkedel jagung sweetcorn fritters at our cooking class in Ubud


#Indonesia travel #recipe for #perkedelJagung corn fritters

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Sebastien is the co-founder, editor and author of He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born.

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