Indonesian Corn Cakes

Crispy, golden, and bursting with flavor, Indonesian Corn Cakes are a delightful snack or appetizer that will transport your taste buds straight to Southeast Asia. This easy-to-make recipe features fresh corn kernels mixed with aromatic shallots, garlic, cilantro, and scallions, combined with all-purpose and rice flours for a perfectly light and crispy texture. A touch of red chili adds a gentle heat, making these fritters a versatile treat that can be enjoyed with a tangy chili sauce or sweet soy sauce for dipping. Perfect as a side dish or party platter, these corn cakes come together in just 35 minutes and are a crowd-pleasing way to enjoy the authentic flavors of Indonesian cuisine. Whether served for a quick snack or as part of a larger feast, these flavorful bites are sure to be a hit!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 cups Fresh corn kernels (from about 2 medium ears of corn)
• 4 tablespoons All-purpose flour
• 2 tablespoons Rice flour
• 1 large Egg
• 2 Shallots, finely chopped
• 2 Garlic cloves, minced
• 2 Scallions, thinly sliced
• 2 tablespoons Cilantro, finely chopped
• 1 Red chili, finely chopped (optional)
• 1 teaspoon Salt
• 0.5 teaspoons Ground white pepper
• 2 cups Vegetable oil (for frying)

Directions

Step 1

In a large mixing bowl, combine the fresh corn kernels, all-purpose flour, rice flour, and egg. Mix well to form a batter.

Step 2

Add the chopped shallots, minced garlic, scallions, cilantro, and red chili (if using). Stir to combine.

Step 3

Season the mixture with salt and ground white pepper. Mix until the ingredients are evenly distributed.

Step 4

Heat the vegetable oil in a deep frying pan or wok over medium heat. The oil should be about 350°F (180°C).

Step 5

Scoop about 2 tablespoons of the batter and carefully drop it into the hot oil, flattening it slightly with the back of a spoon to form a small patty.

Step 6

Fry the corn cakes in batches, being careful not to overcrowd the pan. Cook each side for 2-3 minutes, or until golden brown and crispy.

Step 7

Use a slotted spoon to remove the cooked corn cakes from the oil and transfer them to a plate lined with paper towels to drain excess oil.

Step 8

Repeat with the remaining batter.

Step 9

Serve the Indonesian corn cakes warm as a snack or appetizer with chili sauce or sweet soy sauce on the side.

Nutrition Facts

Serving size	1094.3 grams (1094.3g)

Amount per serving	% Daily Value*
Calories	4726

Total Fat 485.90g	623%
Saturated Fat 70.20g	351%
Polyunsaturated Fat 2.00g
Cholesterol 220mg	73%
Sodium 2520mg	110%
Total Carbohydrate 126.30g	46%
Dietary Fiber 12.70g	45%
Total Sugars 19.80g
Protein 25.40g	51%

Vitamin D 54IU	269%
Calcium 99mg	8%
Iron 5mg	27%
Potassium 1227mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 87.8%

Protein: 2.0%

Carbs: 10.1%