Perkedel Djagung ( Indonesian Shrimp and Corn Fritters)

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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the corn kernels from the cobs with a sharp knife, mix with the chopped onion, fresh parsley, ground coriander garlic, celery leaves, shrimp and salt to taste. You can also add red pepper flakes if desired.
  • Stir in the two beaten eggs.
  • Place canola oil in skillet and heat.
  • Gently drop tablespoons of the fritter mixture into the oil, fry over medium heat until golden, turn over and brown on other side.
  • Drain on paper towels and keep warm until all frying is done.
  • Serve warm or room temperature.
  • There is no flour in this recipe, but if desired can add 1 tablespoon. Servings are estimated as each fritter can either be large or small.
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