|These crunchy corn pancakes, called pergedel jagung in Indonesian, are held together beautifully with just a bit of silken tofu and flour.|
|Directions||Mash the tofu, then add everything up to the cloves and mix well.
Stir in the corn until evenly coated.
Gradually mix in the flour until the batter is thick and sticky.
Heat several T of oil over medium heat. When hot, drop heaping T of the mixture to make small fritters, leaving plenty of space between them and flattening each one lightly with the back of the spoon.
Fry until golden, 2-3 minutes, then flip and fry the other side for 2 minutes.
Transfer to paper towels, add more oil to the pan as need, and repeat with remaining batter.
|Notes||Serve hot or at room temperature with a dipping sauce, such as Chile soy sauce.
Adapted from the recipe in Asian Fusion (read my review).
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