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Permanent link to archive for 30/4/10. Friday, April 30, 2010
Corny Olde Blogge: Here's One We Made Earlier

This is an article that sunk to the bottom of my TTB ('things to blog') list and surfaced again yesterday. When corn was juicy and in full season here in Sydney I whipped up a batch, and served them with some nice sticky Japanese short-grain rice and a peanut sauce.

corn fritters:

Indonesian Crispy Corn Fritters (Perkedel Jagung)

Although rice is the staple diet of most of the people of Indonesia, corn is another important mainstay, especially in the drier eastern provinces, and also during the dry season in the whole of Indonesia. Corn is prepared in many ways, this being one of the most tasty. Serve crispy Perkedel Jagung alongside rice dishes, accompanied with a sauce or relish, or alone with just a squeeze of lemon.

PREPARATION AND COOKING TIME: 4050 minutes,
YIELD: about 25 fritters

2 1/2 cups raw corn kernels fresh from the cob, about 3 or 4 large cobs
3 large hot green chilies, seeded and chopped,
1/2 cup plain flour,
1/2 cup rice flour,
1/4 teaspoon baking powder,
2 teaspoons salt,
2 teaspoons coriander powder,
1 teaspoon sugar,
1⁄2 teaspoon cayenne pepper or chili powder,
1 teaspoon yellow asafetida powder,
oil for frying,
6 candle nuts, or large macadamia nuts,
up to 3⁄4 cup cold water,
packed 1⁄2 cup chopped celery leaves and stalk,

Coarsely chop or crush the corn kernels to form a mixture of whole and semi-crushed pieces.

Combine the flour, rice flour, baking powder, salt, coriander powder, sugar, cayenne and yellow asafetida powder in a large bowl.

Pour a few tablespoons of oil into a small saucepan over moderate heat. Drop in the candle nuts or macadamia nuts and fry them until they are golden brown and aromatic. Remove, drain and slightly cool the nuts, then grind them to a powder in a spice mill or coffee grinder.

Add three-quarters of the water to the bowl of flour and spices, and whisk it to form a very thick batter. Fold in the corn, the nut powder, the celery, and the chilies. Adjust the consistency with extra water, if required, to form a thick but spoonable batter.

Place oil in a 22.5cm (9-inch) frying pan to a depth of 1.25cm (1⁄2-inch) over moderate heat. When the oil is fairly hot, carefully spoon in 68 heaped tablespoons of batter, flattening them into circular fritters. Fry them for 3 or 4 minutes, or until the undersides of the fritters are golden brown. Turn the fritters over with kitchen tongs and fry them until the other side is also golden brown. Remove and place on absorbent paper towels to dry.

Repeat for all the fritters, and serve hot.

corn fritters with peanut sauce:


Posted by Kurma on 30/4/10; 7:18:05 AM from the dept.

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Corny Olde Blogge: Here's One We Made Earlier


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