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What You Need:
(To Make: about 2 dozen 3-inch-round fritters)
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2 cups fresh corn kernels cut from 4 large ears of corn, or substitute 2 cups frozen corn kernels, thoroughly defrosted
½ cup water
2/3 cup flour
2 eggs
½ cup finely chopped scallions, including 2 inches of the green tops
½ cup finely chopped celery
½ teaspoon finely chopped garlic
1 teaspoon ground coriander
1/8 teaspoon ground cumin
2 teaspoons salt
¼ teaspoon white pepper
4 cups vegetable oil
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Translate this recipe:
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| How To Cook: |
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1. Combine the corn and water in the jar of an electric blender and blend at high speed for 20 or 30 seconds. Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again briefly until the mixture is fairly smooth but not completely pureed.
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2. Scrape the corn into a deep bowl. Stirring constantly, add the flour, eggs, scallions, celery, garlic, coriander, cumin, salt and white pepper and continue to mix until the ingredients are well combined.
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3. In a heavy 12-inch skillet, heat the oil until it is very hot but not smoking. (The oil should be at least 1 inch deep; if necessary add more.) For each fritter, pour in about 2 tablespoons of the corn mixture, leaving enough space between the fritters so that they can spread into 3-inch rounds.
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4. Fry 2 or 3 at a time for about 2 minutes on each side, or until they are golden brown and crisp. As they brown, transfer the fritters to paper towels to drain. Serve the Pergedel Djagung hot.
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NOTE: For a crunchier fritter, reduce the salt in the recipe to ½ teaspoon, and add 6 slices of bacon-fried until crisp and crumbled into small bits to the corn mixture.
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