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corn and coriander fritter recipe

Corn and Coriander Fritters

Fazila Olla-Logday
These Balinese inspired corn and coriander fritters where they are known as perkedel jagung or bakwan jagungare are absolutely irresistible! They come out crisp-edged and golden, with a slightly sweetish savoury batter and big sweet pops from the corn kernels. A delightful appetizer that can be served with a sweet chilli sauce or a zesty tzatziki sauce!
What you need to make these corn and coriander fritters:
Sweet Corn –Preferably fresh corn for the best flavor. If you don’t have the fresh one on hand, feel free to use frozen or canned corn.
Parmesan – for a great cheesy flavour
Chilli- optional, but it adds a zing
Coriander- delicious flavour 
Flour – regular plain flour works great here.
Corn Flour - gives a delicious crispiness to the fritters
Baking Powder – to give the fritters a fluffy texture.
Garlic –fresh garlic paste for plenty of garlic flavour.
Salt & Sugar – To enhance the flavours
Eggs – for a light and fluffy texture
Cream - for a light and creamy texture
Milk – just a touch to thin the batter
Oil – For frying. Use a neutral oil with a high smoking point, like canola or sunflower
Tips for frying fritters
These corn and coriander fritter recipe is pan fried instead of deep fried. Pan frying uses less oil and cooks each side of the fritter, so the pancake shape is needed to get everything cooked to golden brown.
Add just enough oil to cover the bottom of the pan. The corn fritters are quite thin, so no need to use too much oil.
Over a medium low heat cook until just golden on each side. It should take about 2 to 3 minutes.
Add a little more oil if needed for the next batch.
Remove the fritters to a baking tray lined with paper towels.
Serve with tzatziki and enjoy while still hot.
Storage and make-ahead info
Corn and coriander fritters are best served straight from the pan, but you can also store any leftovers in an airtight container for up to 3 days in the fridge. To reheat, simply pop in the microwave for 30 seconds or air fry at 180 c °for 3-5 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetiser, Brunch, Side Dish, Tea Time Treats, Vegetarian
Cuisine Asian, South African
Servings 18

Ingredients
  

  • 3 Cups Corn Kernels
  • 1/2 Cup Parmesan
  • 1 Tsp Garlic Paste
  • 1 Green Chilli Finely Chopped
  • Handful Fresh Coriander Chopped
  • 1 Tsp Sugar
  • Salt To Taste
  • 2 Lrg Eggs Lightly Beaten
  • 1/2 Cup Cream
  • 3/4 Cup Flour
  • 1/4 Cup Corn Flour
  • 11/2 Tsps Baking Powder
  • Oil For Frying

Instructions
 

  • In a large bowl, stir together the corn kernels, parmesan, garlic paste finely chopped green chilli, chopped coriander, sugar and salt to taste.
  • In a separate bowl beat eggs and cream until light and creamy. Approx. 2minutes.
  • Add the flour, corn flour and baking powder and mix until the batter is well-combined.
  • Stir the batter in to the corn mix.
  • If the batter seems a bit stiff add a bit of milk.
  • Line a tray with paper towels.
  • Coat the bottom of a large sauté pan with vegetable oil and place it over medium heat.
  • Once the oil is hot, scoop a heaped tablespoon of the corn batter into the pan, spreading it lightly into a flat, circular shape.
  • Cook the fritters for 2 to 3 minutes, then flip them once and cook them an additional 3 minutes until they’re golden brown and cooked through.
  • Transfer the fritters to the paper towel-lined tray,and repeat the cooking process with the remaining batter, adding more oil tothe pan as needed.
  • Garnish the corn fritters with green onions and serve them with sour cream or garlic aioli for dipping.

Notes

Fresh, canned, or frozen (thawed) corn kernels will work in this recipe. If you are using frozen or canned corn drain off any excess liquid with paper towels.
Keyword Corn, Corn Fritters
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