Corn fritter

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Corn fritter
Barranquilla buñuelos de maíz.jpg
Corn fritters
Main ingredients Corn, egg, flour, milk and butter
Cookbook: Corn fritter  Media: Corn fritter

Corn fritters are fritters made of corn. It is traditional savory snack in the Southern United States and Indonesia, where it is known as perkedel jagung or bakwan jagung.[1]


Indonesian corn fritters

Traditional Southern USA corn fritters are a mixture of corn kernels, egg, flour, milk, and melted butter.[2] They can be deep fried,[3] shallow fried,[3] baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup. Corn Fritters may have a similar appearance to, and may be mistaken for Johnnycakes.

Indonesian corn fritters however, are not sweet. They are a savoury snack, and have a more granulated texture, as the corn kernels retain their seed shape and not completely finely ground and blend into the dough. The dough is made from the mixture of fresh corn kernels, flour, rice flour, celery, scallion, eggs, shallots, garlic, salt and pepper, deep fried in coconut oil. It is a popular snack and often served as an appetizer.[4]

See also[edit]

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  1. ^ Elaine Louie. "Indonesian Corn Fritters". New York Times. 
  2. ^ Roupe, Diane (2007). The Blue Ribbon Country Cookbook. Thomas Nelson Inc. p. 390. ISBN 1401603602. 
  3. ^ a b Hiller, Elizabeth O. (1918). The Corn Cook Book. P.F. Volland Co. pp. 73–75. 
  4. ^ Anta (12 June 2013). "Bakwan Jagung – Corn Fritter". Daily Coking Quest. 

Further reading[edit]