Indonesian Shrimp & Corn Fritters

About This Recipe:

As anyone in my life knows, my mom is from Indonesia and I spent every single childhood summer frolicking in Jakarta, the capital of Indonesia. Indonesian food is still very unknown to most New Yorkers, but recently there have been a few new, great Indonesian restaurants such as Wayan in Nolita (owned by Jean-George’s son,) and Bali Kitchen in the East Village.

My favorite Indonesian snack is probably perkedel- fried fritters! Funny enough, there is nothing actually Indonesian about perkedel, but it is super popular and common in restaurants, street vendors, and at home. There are many different varieties of perkedel (such as potato and tofu,) but I always opt for the corn perkedel.

These are so easy to make- just 5 ingredients and 15 minutes is really all it takes! I like my corn fritters thicker and a bit doughy, versus deep fried and crispy, so I just cook mine in very thin layer of oil. You can also throw half of the corn kernels into a food processor if you want less corn pieces but all of the corn flavor, but I don’t have a food processor at my apartment so I just chuck it all in. The varieties are endless!

Enjoy!

Ingredients (about 8 fritters)

-2 eggs
-1/2 lb shrimp, coarsely chopped
-8 oz corn (fresh or frozen)
-3/4 cup all purpose flour
-1/3 cup scallions, finely sliced 
-Vegetable oil
-Salt and pepper

Instructions (15 minutes)

1. In a large bowl, beat the eggs. Then stir in the shrimp, corn, flour, and scallions until everything is well combined and a batter forms. Season with salt and pepper.
2. In a wide skillet over medium heat, pour in about 1/4 cup of vegetable oil so that the entire pan is coated in a thin layer.
3. Spoon the batter into about 8 even sized fritters (do 2-3 batches depending on how big your skillet is.) Cook each side for 3-4 minutes until the outside is crispy and the inside is fully cooked.


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