Perkedel Jagung (Gluten Free). This Perkedel Jagung doesn't use a lot of flour. If you use Gluten-Free flour, it's best to shallow-fry the fritters. Because some of the GF flour does not handle well in deep frying. Perkedel Jagung (Gluten Free)

You can cook Perkedel Jagung (Gluten Free) using 13 ingredients and 3 steps. Here is how you cook that.

Ingredients of Perkedel Jagung (Gluten Free)
  1. Prepare 1 buah of jagung besar.
  2. You need 2 buah of telur.
  3. You need of Campuran tepung:.
  4. It’s 200 gr of tepung beras.
  5. It’s 60 gr of tepung tapioka.
  6. Prepare 60 gr of tepung maizena.
  7. It’s of Bumbu:.
  8. You need 2 buah of daun bawang.
  9. You need 5 siung of bawang merah.
  10. You need 3 siung of bawang putih.
  11. You need 1 sdt of garam / sesuai selera.
  12. Prepare 1/2 sdt of kaldu jamur.
  13. It’s of Minyak untuk menggoreng.

Crispy Indonesian corn fritters, known as Perkedel Jagung or Bakwan Jagung. It's the perfect summer snack that tastes delicious and can be made with fresh, frozen or canned corn kernels. Corn is must-have fresh produce in the summer months. It's sweet, juicy and is a staple ingredient for many recipes ranging from soup to salad to bread.

Perkedel Jagung (Gluten Free) step by step

  1. Pipil jagung. Blender sebagian jagung dengan bawang merah dan bawang putih.

  2. Masukkan telur, daun bawang, garam dan kaldu, lalu campuran tepung. Aduk hingga rata..

  3. Goreng dengan api sedang cenderung kecil. Balikkan saat mulai kuning keemasan. Saat sudah matang, tiriskan. Sajikan selagi hangat..

Bakwan jagung - Indonesian corn fritters. If I must pick two of the most popular side dishes/savory treats that seem to be sold everywhere in Indonesia, then I will have to settle for perkedel kentang (potato fritters) and followed closely by bakwan jagung (corn fritters). Both are delicious and the smell of these can make you feel hungry instantly even after a full course meal. Place the chillies, garlic, ginger, shallots and tomatoes in a food processor and blend to a semi-fine paste, retaining a little texture. This dish carries a lot of variations, but most contain potatoes and ground meat, so that's what I focused on in this recipe (most variations use just beef, but I found adding pork evens out the flavors).