Name: How to Recipe Delicious Perkedel Jagung Indonesian Corn Fritters
Prep time: 19 min
Cook time: 1 h
Total time: 35 min
Yield: 1
Cuisine: World
Ingredients: 2 cupsfresh corn kernels; 3/4 cupflour; 1/4 cuprice flour; 1 tbspmaizena; 1egg; 1 tspsalt; 1 tsppowdered broth I used nonMSG kind; 2 tbspwater; Oil for frying

Table of content

Ingredients for Perkedel Jagung (Indonesian Corn Fritters)
Step by Step Cooking Perkedel Jagung (Indonesian Corn Fritters)

Without fail making ultimate Perkedel Jagung (Indonesian Corn Fritters) easy, tasty, practical.

Good Evening every body, at this time you get present recipe Perkedel Jagung (Indonesian Corn Fritters) with 9 ingredients and 3 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 3 stages of easy cooking Perkedel Jagung (Indonesian Corn Fritters).

Ingredients for Perkedel Jagung (Indonesian Corn Fritters)

Needed 2 cups : fresh corn kernels.
Needed 3/4 cup : flour.
Prepare 1/4 cup : rice flour.
Needed 1 tbsp : maizena.
Prepare 1 : egg.
Needed 1 tsp : salt.
Needed 1 tsp : powdered broth (I used non-MSG kind).
Needed 2 tbsp : water.
Needed : Oil for frying.

If all ingredients Perkedel Jagung (Indonesian Corn Fritters) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Perkedel Jagung (Indonesian Corn Fritters)

Combine all ingredients save from oil. Mix well and wait for 5 - 10 minutes. If the combination is too runny, add more flour. If it is too dense, add more water..
Heat the oil. Using low to medium heat, scoop some batter to the oil. Flip them once in a while until golden..
Serve immediately. Enjoy!.

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