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 –

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
frying oil

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.


  1. Tigerfish: done!

    Noobcook: Wiffy, we have too many ethnic groups too. Don't worry, I myself sometimes get confused ^_^

  2. All these posts about your lovely Indonesian food is making me hungry, Pepy! In fact, I'm going to try making Dadar Jagung your way, which I'm sure is more delicious!

  3. I have always wondered why there are so many names for this snack and always asked myself which one's the right one ;). Used to eat this often as a child, my favourite is bakwan udang – bener bukan namanya??

  4. @MaryMoh: hahaha me too

    @Subterfuge Diva: let me know how it turns out

    @Xialou: send them away by UPS LOL

    @Cooking-Galery: Guess what? in Sidoarjo, bakwan udang is known as ote-ote. Don't worry about the name. Our dialects are so many which I only speak one actively and three passively.

  5. Arek Malang votes for Dadar Jagung hehehe. Eh, mantep mbak pep ambek sego anget2 plus sayur bayem bening… Huhuhu, pas mantep buat buka puasa 😀

  6. I haven't tried Dadar Jagung in my whole life, but I want to try, Thanks for the recipe. I'd love to make this at home. Thanks

  7. These sound delicious! I really appreciated the explanation of the different types. I would definitely go for a version with the kaffir lime leaves.

    Thanks for sending the note to clarify the source of the glutinous rice balls I had in Singapore! 🙂

  8. Amazing Pepy that in today's NYT's they mention corn fritters. Yours looks GOOD! I've never made before, so this will give me a push to try.

  9. Hi again Pepy! I just tried this at a restaurant last night and it was soooo good! I was wondering 2 things. First, how deep should the oil be when frying? Second, if we don't have access to fingerroot, is there an appropriate substitute or should we skip it entirely? Thanks!

  10. […] Benefit yang saya dapat: menambah networking, memperlancar penulisan bahasa Inggris saya dan juga saya belajar fotografi dari sini, termasuk mendapatkan klien food photo pertama kali karena blog juga. Selain itu saya mempelajari banyak tentang tradisional kulineri Indonesia dari teman-teman lain yang merupakan native dari daerah-daerah lain. Contohnya postingan saya tentang pembedahan tentang beda dadar jagung, bakwan jagung dan perkedel jagung. […]


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