Dadar Jagung (Indonesian Corn Fritters)

Can you believe there are three names for these corn fritters in Indonesian? Dadar Jagung, Bakwan Jagung and Perkedel Jagung. Did you recognize one word is the same? …. Yes, you are right! It’s Jagung which means corn.

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

Now, you understand why I love fingerroot smell. It really reminds me of my family home cooking. We use fingerroot for Sayur Bayam (Indonesian Amaranth Clear Soup) and Dadar Jagung.


Dadar Jagung
- Indonesian Corn Fritters -

Ingredients:
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
seasalt
frying oil

Directions:
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.

I enjoyed them with sayur bayam – amarant clear soup, sambal terasi and warm cooked rice. To snack them, I just ate them with bites of bird eye chilies or dipping in to sambal kecap.

About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.