Dadar Jagung (Indonesian) or Sweet Corn Pancake. I made it as a pancake or omelet, since it was cooked once time at one on a pan. If you make it per table-spoon or more, then it will be called ‘corn fritters’.
Basically the ingredients and seasoning are the same. I believe every family has own version of making, but it couldn’t be so much different.
- 2 fresh sweet corn on the cob, (only want the corn kernel)
- 3 tbsp plain flour
- 1 tbsp rice flour (add plain flour if don’t have rice flour)
- 1 egg, beaten
- 100 ml water
- 1 stalk green onion, slice
- chilli pepper,sliced,( optional )
Use a mortar & pestle make into paste :
- 2 cloves garlic
- 3 shallots
- 1/2 tsp whole pepper
- 1/2 tsp whole coriander seeds
- 1 tsp salt
- 1 cm fresh turmeric
In a large mixing bowl, mix all ingredients and seasoning paste together.
Mix to combine and rest for a while.
Meanwhile, heat the pan with 3 tbsp of oil in medium heat.
Fry the batter, just the way you make an omelet.
Fry until the bottom side golden brown, and flip over. Continue fry until golden brown, the middle cooked properly.
Rest on paper towels to release oil. Transfer on the serving plate.
Garnish with parsley if you like, and enjoy while still warm.