Perkedel Jagung (Indonesian Corn Fritters)

Name: Perkedel Jagung (Indonesian Corn Fritters)
Ingredients: 2 Tbsp. yellow onions, finely chopped; 4 candlenuts (toasted, cooled, and finely ground in a mortar and pestle; about 2 Tbsp.); 2 tsp. galangal, peeled and minced; 2 tsp. garlic, minced; 2 tsp. ground coriander seed; 1 tsp. ground cumin; 1 tsp. kosher salt; 1⁄2 tsp. kencur powder; 1⅓ cups fresh corn kernels (from 2 cobs); 2 Tbsp. pure creamed coconut, at room temperature; 2 large eggs, beaten; 1⁄4 cup plus 2 Tbsp. (1½ oz.) all-purpose flour; Corn oil, for frying; Sambal Tomat, for serving (optional)

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Fresh corn kernals add a pop of sweetness to these rich, spiced Indonesian fritters.

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Cooking tools:

Mortar and pestle
Deep-fry thermometer
Cast iron skillet
Kitchen scale
Stove
Chef's knife
Cutting board
Mixing bowl
Measuring cup
Measuring spoon
Spoon
Slotted spoon
Baking sheet
Paper towel

Ingredients

2 Tbsp. yellow onions, finely chopped
4 candlenuts (toasted, cooled, and finely ground in a mortar and pestle; about 2 Tbsp.)
2 tsp. galangal, peeled and minced
2 tsp. garlic, minced
2 tsp. ground coriander seed
1 tsp. ground cumin
1 tsp. kosher salt
1⁄2 tsp. kencur powder
1⅓ cups fresh corn kernels (from 2 cobs)
2 Tbsp. pure creamed coconut, at room temperature
2 large eggs, beaten
1⁄4 cup plus 2 Tbsp. (1½ oz.) all-purpose flour
Corn oil, for frying
Sambal Tomat, for serving (optional)