Wednesday, January 25, 2012

Quinoa and Corn Fritters

Classic recipe for 'perkedel jagung' (Indonesian corn fritters), with quinoa added for the extra crunch.


  • 1 (15 1/4 oz) can sweet corn, drained 
  • 1/2 cup cooked quinoa
  • 2 green onions, chopped
  • 4 tablespoons all-purpose flour
  • 1 egg
  • 1/4 cup water/chicken stock
  • 1/2 teaspoon ground coriander
  • salt and ground white pepper to taste
  • cooking oil for frying (you should have enough oil to cover at least 2-inches from the bottom of your skillet)
  • Heat the cooking oil in a skillet over medium heat. In a large mixing bowl, combine flour, egg, water/chicken stock, coriander, salt and pepper. Mix until well blended and reach thick batter consistency (add a little bit more water if necessary). Add corn, quinoa and chopped green onions, mix together with the batter. 
  • Once the oil is hot enough, drop a tablespoon of the corn batter into the oil. Repeat with the remaining batter. Fry until the fritters turn golden brown, remove from the skillet and drain on paper towel. 


  1. These not only sound delicious... your photos are stunning!

  2. I love, love corn fritters and I like that you added the quinoa. These look amazing.

  3. AHHHHH, I love these! I am totally going to make these.

    1. Please feel free to do so. Let me know how they turn out.

  4. Replies
    1. Thanks, Eva. I'm also in awe of your food creations and pictures. They're amazing!

  5. Don't these look yummy! I have very little quinoa experience, but this sounds like a very tasty way to try it!

    1. Here is my confession, this is also my first time to cook quinoa, but I had it once or twice before and like it :)

  6. These look delicious and the photography is mouthwatering :)