Home / Bergadel Jagung (Balinese Corn Fritters) with Spicy Tomato Relish (Thermomix & Conventional Methods)

Bergadel Jagung (Balinese Corn Fritters) with Spicy Tomato Relish (Thermomix & Conventional Methods)

One of my all time favourite dishes when we visit Bali are these amazing Balinese Corn Fritters (Bergadel Jagung)!

You know how there are some dishes that you will always remember where and when you were when you tasted it for the first time?

Well this is one of them!

It was 2004, on one of our very first “Discover East Bali Experiences” when our group was taken up to a wonderful family run villa called Pondok Wisata Patel Kikian. Set high on a hill with spectacular views of Bali’s sacred mountain, Mt Agung, and surrounded by the stunningly beautiful rice terraces of Sideman in East Bali, we were treated to an amazing selection of Balinese homestyle dishes prepared by the owner who was an amazing cook!

The standout dish for me were her Bergadel Jagung (Balinese Corn Fritters), and since that time, I am always seeking out these delicious morsels of deliciousness, served up with a Spicy Tomato Sambal (Balinese Tomato Relish) to counter the sweetness of the fresh corn.

With our recent return to escorting our clients on our new “Discover Bali ‘Off the Beaten Track’ Experiences, I have been loving the various versions of the dish prepared by Chef Penny Williams team at her amazing restaurant & cooking school, Bali Asli, in East Bali, and those prepared at the organic coffee estate in Central Bali we stay with our group, Batukaru Coffee Estate, who’s corn, as well as all of the fruits and vegetables grown on the property, are enjoyed moments after harvesting from the estate’s biodynamic garden! 

They are super easy to make, so if you aren’t able to join us in Bali to taste Chef Penny or Batukaru’s versions, prepare to be transported to Bali with the following recipe so that you can make them at home. Perfect as a starter or side dish or even for breakfast, they won’t last very long!!

Selamat makan!

(Makes about 16 fritters)

350g fresh corn kernels* (cut off the cob of about two ears of corn)
1 clove garlic, peeled
2 shallots, peeled
1 large red chilli, coarsely chopped
2 eggs
40g plain flour (or substitute with GF flour for Gluten Free version)
40g rice flour
4 kaffir lime leaves, finely shredded
1 tsp Salt & 1 tsp Pepper, or to taste
Coconut or Peanut oil, for shallow frying

*Substitute with drained tin corn kernels at a pinch, but fresh are always better for this recipe.

THERMOMIX METHOD

  1. Place the garlic, shallots, and coarsely chopped chilli (deseeded if preferred) into TM bowl and chop: 5 sec | SP7). Scrape down sides.

  2. Add 1 egg and mix: 5 sec | SP4.

  3. Add 180g (about one half) of fresh corn kernels, remaining egg and process: 15 sec | SP5 to form a runny batter.

  4. Add remaining of fresh corn kernels, flours, salt & pepper and blend: 3 sec | SP4 to break up the corn a little.

  5. Add finely shredded kaffir lime leaves and stir to combine: 10 sec | SP2. The texture of the mixture should be a thickish batter that holds the ingredients together.

  6. Heat about 1 cm deep oil in a frying pan and once hot, add  dessertspoonfuls of the batter to the pan for fritters that are about 2-3 bites. Fry until golden brown on one side for about 3 minutes until browned, then gently turn over to brown other side until cooked through.

  7. Remove from oil to drain on paper towel, while preparing remaining fritters.

  8. Serve immediately with Spicy Balinese Tomato Relish (Sambal Tomat) or a Spiced Tomato Relish of your choice.

  9. Enjoy!

CONVENTIONAL METHOD

  1. Finely chop garlic, shallots, and coarsely chopped chilli and place in a food processor.

  2. Add 1 egg and 120g (about one third) of fresh corn kernels and pulse until combined and corn is chopped.

  3. Add remaining egg and flour and process to form a runny batter. Place in a mixing bowl.

  4. Add remaining 210g of fresh corn kernels, shredded kaffir lime leaves, salt & pepper and mix together to form a thickish batter that holds the ingredients together.

  5. Heat about 1 cm deep oil in a frying pan and once hot, add  spoonfuls of the batter to the pan. Fry until golden brown on one side, then gently turn over to brown other side and until cooked through.

  6. Remove from oil to drain on paper towel, while preparing remaining fritters.

  7. Serve immediately with Spicy Balinese Tomato Relish (Sambal Tomat) or a Spiced Tomato Relish of your choice.

  8. Enjoy!

Sambal Tomat (Spicy Balinese Tomato Relish)
(Makes about 1 1/2 cups)

50g shallots, peeled and halved
25g garlic, peeled
50g large red chillies, deseeded
1 small red capsicum, deseeded and cut into 6cm squares
20g small bird’s eye chillies
10g (1 tsp) shrimp paste (Optional)
200g tomatoes, halved
1 tbsp oil
juice from ½ lime
40g palm sugar, grated
4 kaffir lime leaves, finely shredded
1 tsp salt

  1. Preheat oven to 200C

  2. Place shallots, garlic, chillies, capsicum, shrimp paste, and tomatoes in a bowl, drizzle with oil and mix to coat.  Spread ingredients on a baking paper lined baking tray, with cut-side of tomatoes down (this makes it easier to remove skins once roasted), and roast for about 20 minutes until ingredients are slightly charred.

  3. Remove blistered tomato skins, and process the roasted ingredients in Thermomix (20 sec | SP8) or a food processor to form a paste.

  4. Mix through lime juice, palm sugar, shredded kaffir lime leaves and salt to taste.

  5. Refrigerate for up to 3 days, or can be frozen in easy to use quantities for up to 3 months. 

 

Selamat makan!

 

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