I believe, every region has a different recipe for this fritter. In East Java where I grew up, we call Dadar Jagung. When I moved to West Java, I realized people call it bakwan jagung. Then, I have a Manadonese friend and she said it’s perkedel jagung.
So what’s the difference between those three. Here is my opinion based on the internet research and my family recipe.
Bakwan Jagung – corn kernels, flour added
Dadar Jagung – crushed corn kernels with a mortar and pestle, no flour added, fingerroot and chilies used.
Perkedel Jagung – corn kernels, much more flour added than Bakwan Jagung, kaffir lime leaves used
– Indonesian Corn Fritters –
6 fresh sweet corns, shave with a knife
12 pink shrimps (I substituted with ground dried shrimps) -> optional
1 egg yolk, beaten
3 shallots (I used 2 since they are bigger size)
2 cloves garlic
3-cm fingeroot (you can add more if you like)
1 long red cayenne pepper
2 kaffir lime leaves, discard the midrib and chopped
2 green onions (No green onions in the fridge, so I skipped them)
ground white pepper powder
1. In a food processor, process shallots, garlics, fingeroot, cayenne pepper, and kaffir lime leaves until smooth.
2. Add corn kernels, white pepper, and seasalt. Grind them to a roughly mixture. Don’t over process the corn kernels. Over processing the corn will make the mixture too watery. Remember! Traditionally, they are crushed in a mortar with a pestle.
3. Transfer the mixture to a bowl, mix with beaten egg yolk and sliced green onions.
4. In a shallow pan, heat the oil at medium high. Drop carefully about 1-2 tablespoons of the mixture into the pan. Fry the batters for 2 to 4 minutes, or until they turn golden brown. You may fry to four fritters at a time. When they are done, use a spatula to transfer them to a plate covered with brown paperbags.
If you use a food processor, the result of corn mixture will be a bit watery. So, feel free to add flour or rice flour to have a solid mixture.