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Perkedel Jagung, also known as Indonesian Corn Fritters, are a popular street food snack or side dish in Indonesia. These crispy fritters combine sweet corn with a flavorful blend of spices, herbs, and seasonings, making them perfect for any occasion.

Black plate with five freshly made corn fritters. Text on image: Indonesian corn fritters perkedel jagung. Dish full of memories dot com.

Freshly made from the pan, these fritters are the tastiest. However, they are also delicious at room temperature, making them great snacks for on-the-go, your packed lunch, or a picnic.

Some people know these as Perkedel Jagung or Frikadel Jagung, while others call them Bakwan Jagung. In Malaysia, a similar dish of sweet corn fritters is called Cucur Jagung. In Thailand, they have Tod Man Khao Pod. Everyone loves them everywhere!

Food flat lay of ingredients needed to make Perkedel jagung, Indonesian corn fritters.

Whenever I make a batch, they disappear in no time. My son and husband devour them, and my son always requests them for his birthday. They are a hit with the entire family and are great to make ahead of a party.

Ingredient Tips & Leftover Storage

You can make these fritters with fresh, frozen, or canned sweet corn kernels.

Laos powder, also known as galangal, is an Indonesian spice from the rhizome of the galangal plant. It has a unique, slightly earthy, and citrusy flavor. It is widely used in Southeast Asian cuisine to add depth and warmth to soups, curries, and marinades. And corn fritters!

It is often said you can substitute laos with ginger, and while you could, the taste is slightly different. Laos has a sharper, more citrus-peppery flavor, while ginger is spicier with a sweeter, warmer taste.

If you want to keep some for later or have leftovers (is that even possible?), you can refrigerate them for a few days or freeze them for up to 6 weeks. You can eat them room temperature, or reheat them in the oven if you prefer.

Four photos showing step by step how to make Indonesian corn fritters (perkedel jagung).

Perkedel Jagung is one example from my complete guide to Indonesian snacks and fritters.

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 15 fritters

Ingredients

1 can corn285 g drained
8 tbsp all-purpose flour
1 egg
1 clove garlicminced
[1 tsp coriander powder (ketumbar)]
[½ tsp galangal powder (laos)]
4 sprigs celeryfinely chopped
1 red chili pepperlombok
1-2 spring onionssliced
salt and pepper
oil for frying

Instructions

Combine the corn with the egg, coriander powder, galangal powder, spring onion, celery leaves, chili pepper, and garlic. Season with salt and pepper.
Stir in the flour and let the mixture rest for 10 minutes.
Pour oil into a frying pan and heat it over medium heat.
When the oil is hot, shallow fry the corn cakes. Use 1 heaping
tablespoon of the mixture per fritter and use another spoon to slide the mixture into the pan. Fry the corn cakes for about 5 minutes on each side, then drain them on a paper towel.
Enjoy them hot, or let them cool for a delicious snack later.

Nutrition

Per serving (1)

Calories: 50 kcal
Carbs: 8 g
Protein: 2 g
Fat: 2 g
Fiber: 1 g
Sugar: 1 g
Sodium: 34 mg

Recipe by Deborah Green

Want more?

Here are some of my favorite Indonesian perkedel recipes you can try:
Perkedel Daging – Ground Meat Fritters
Perkedel Ayam – Chicken Fritters
Perkedel Udang – Shrimp Fritters

Plate full of Perkedel jagung, Indonesian corn fritters.

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.