Semakin banyaknya orang yang pandai dalam memasak dan lihai dalam memotong bumbu rempah membuat nama perkedel jagung lahir di telinga masyarakat. 'Perkedel Jagung' (corn fritters) Popular as a snack or a side dish in Indonesian cuisine, perkedel jagung (corn fritters) is a simple and savory dish made up of mostly corn and local spices with just enough starch to combine the ingredients making for a light, crispy, and chunky fritter.
Alhamdulillah, materinya bisa dimengerti dan langsung praktek.
Foto di resep ini konsepnya simpel.
Bahan Membuat Perkedel Jagung
- 2 buah jagung manis.
- 4 siung bawang merah.
- 3 siung bawang putih.
- 1 batang daun bawang.
- 1/2 sdt merica.
- 75 gr tepung terigu.
- 1 butir telur.
- 1/2 sdt gula pasir.
- secukupnya Garam.
- secukupnya Penyedap rasa.
Langkah Memasak Perkedel Jagung
- Cuci bersih jagung. Pipil atau serut jagung kemudian ulek agak halus. Terakhir haluskan pula bawang merah dan bawang putih.
- Dalam wadah. Masukkan jagung dan bumbu halus, tambahkan tepung terigu, garam, merica.
- Tambahkan pula penyedap rasa, gula putih, daun bawang dan telur. Aduk rata..
- Panaskan wajan, beri minyak. Goreng perkedel jagung hingga kuning kecoklatan, cukup sekali balik saja supaya tidak berminyak. Angkat, tiriskan dan sajikan.
Interestingly, the name "perkedel" is derived from "frikandel", a Dutch term for deep-fried minced meat patties. It becomes perkedel when we adopt it into our cuisine. Other varieties of perkedel also exist, such as perkedel tahu (tofu fritters), perkedel tempe (tempeh fritters) and perkedel jagung (corn fritters) to name a few. Perkedel, bergedel, pegedil or begedil is Indonesian fried patties, made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes perkedel jagung (peeled maize perkedel) and perkedel tahu (tofu perkedel) and perkedel ikan (minced fish).
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