Perkedel jagung

Indonesian cuisine isn’t complicated. At least, not if you know which ingredients you need, where to buy them and how to use them. And if you also get step-by-step instructions in both words and images, your Indonesian rijsttafel can’t go wrong. You’ll find all this in the recently published Basisboek Indonesisch by Francis Kuijk, from which this recipe for corn fritters comes.

Francis: ‘This side dish is a favorite of my husband’s, which is why these corn fritters are part of every rijsttafel I make. Corn fritters are a great addition to many different dishes and can also be served as a snack with drinks.’ This recipe makes 25 to 30 fritters.

1. Drain two cans of corn. Place an immersion blender on the kernels, but don’t purée them completely. Spoon the corn into a mixing bowl. Drain the corn from the third can and add these kernels to the bowl as well. Add the raw cauliflower florets, celery and leek.

2. Make a boemboe from the shallots, garlic, pepper, salt, sugar and fish sauce.

3. Add the boemboe, prawns and eggs to the corn mixture. Mix everything well. Finally, stir in the baking flour.

4. Spoon a tablespoon of batter into a wok with a generous layer of hot sunflower oil and fry the corn fritters until golden brown. Turn the perkedel jagung halfway through and drain on kitchen paper.

Tip: Perkedel jagung can be frozen very well. Store them in an airtight container. To reheat them, let them thaw first. Place them on a baking tray lined with baking paper and cover with aluminium foil. Heat them for 15 to 20 minutes in a preheated oven at 150° C or serve them at room temperature.

Title: Basisboek Indonesisch
Author: Francis Kuijk
Publisher: Good Cook
Price: €30,95