Perkedel Djagung ( Indonesian Shrimp And Corn Fritters)

1. 1

   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.

2. 2

   Stir in the two beaten eggs.

3. 3

   Place canola oil in skillet and heat.

4. 4

   Gently drop tablespoons of the fritter mixture into the oil, fry over medium heat until golden, turn over and brown on other side.

5. 5

   Drain on paper towels and keep warm until all frying is done.

6. 6

   Serve warm or room temperature.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.