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Breads, Sides

Bregedel jagung (Indonesian corn cakes)

Bregedel jagung (Indonesian corn cakes)
Los Angeles Times

Griddle cakes are elemental. Like porridge and roasted meat, they're ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But in cooking, elemental never means unchanging. Corn griddle cakes, ... Read more

Total time: 35 minutes | Makes 24 cakes
  • 2 cups fresh corn kernels
  • 3 eggs, beaten
  • 3 tablespoons flour
  • 2 tablespoons whipping cream
  • 1/2 cup cooked shrimp, finely chopped
  • 1/4 cup finely diced celery
  • 2 green onions, including some of the tops, finely chopped
  • 2 tablespoons cilantro leaves, chopped, plus additional leaves for garnish
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon butter
  • 1 tablespoon oil

Step 1Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl.

Step 2Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.

Step 3Heat the butter and oil in a large skillet. For each cake, add a heaping tablespoon of the corn mixture, well separated, and press to flatten slightly. Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.

Step 4Continue until all the cakes are cooked, placing them on a platter and keeping them warm as you work. Serve as an appetizer or side dish, garnished with cilantro leaves if desired.


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