Corn fritter

Corn fritters are delectable fried cakes made with corn, rooted deeply in Native American cuisine. These flavorful morsels have become a cherished snack in both the Southern United States and Indonesia, where they are known as perkedel jagung or bakwan jagung.

Long before Europeans set foot in the New World, Native Americans were incorporating ground corn into their diets. When European settlers arrived, they learned these corn recipes from the Native Americans and adapted them to create their own cornmeal-based breads. It is likely that corn fritters first emerged in the Southern United States, a region renowned for its love of deep-fried foods.

In Indonesia, corn was introduced from the Americas in the late 16th century and rapidly became a staple ingredient, leading to the creation of Indonesian-style corn fritters. Southern U.S. corn fritters typically include corn kernels, egg, flour, milk, and melted butter, and are often enjoyed with a variety of sides. In contrast, Indonesian corn fritters have a savory and textured flair. They are prepared using fresh corn kernels, wheat flour, rice flour, and a blend of herbs and spices, and are frequently deep-fried in coconut oil.

The technique of deep-frying corn fritters in Indonesia is believed to have been influenced by Portuguese colonists. Coconut and palm oil, both integral to Indonesian cuisine for centuries, are essential in this cooking method.

Corn fritters can be prepared in multiple ways: deep-fried, shallow-fried, or even baked. Whether served as a snack or an appetizer, these delightful bites are relished in both regions for their unique flavors and satisfying crunch.