Perkedel Jagung

Serves 3

A popular menu in canteen buffets are these perkedel jagung/corn cakes are a fave in home menus and lunch menus. It is similar to the corn patties we see some Western countries,the different is that we like it deep fried, more oily that has additional taste to it. We like to eat it with bottle chilli sauce, like ABC chili sauce.

My mother advice is alway to blend, half kernels and half crushes kernels. The crushed kernels will store the flavor and the non crushed kernels will keep the patties crunchy

2 cups of corn kernels
1 small egg
3 tbs flour
1 tbs rice flour
1 tsp baking soda
1 tsp salt
1/2 tsp pepper
1/2 tsp chicken stock
1 green onion
1 small onion
1 tsp garlic paste
1/4 cup ice water

How to prepare:
-blender one cup of the corn kernels with a food processor, set aside
-cut the green onions into small pieces, set aside
-blend all the ingredients in a big bowl
-heat deep fry oil
-scoop one tables spoon and fry until golden brown
-take out and let the oil drain


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