Amazing Indonesian Corn Cakes: The Perfect Cozy Snack for Autumn

Introduction

Food trends come and go, but there’s something magical about turning simple, everyday ingredients into something unexpected and delicious. It all started with trying out viral recipes in a tiny kitchen, testing the limits of what was possible—sometimes with a glittery sushi fail or a flavor combo that just didn’t stick. Indonesian corn cakes are a perfect example of that kind of adventure: humble corn transformed into a sweet and savory treat, full of warmth and texture. They’re a reminder that cooking isn’t about perfection but about joy, mess, and the thrill of sharing something special. So if you ever wanted to make something fun, a little surprising, and totally lovable, these corn cakes might just be your next kitchen win. Print

Preparing time

10 minutes

Cooking time

15 minutes

Ingredients and measurement

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 celery, finely diced 2 green onions, including tops, finely chopped 2 tablespoons cilantro leaves, chopped, plus leaves for garnish 2 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon white pepper 1 tablespoon butter 1 tablespoon oil

Instructions

Combine and blend

Put the corn, eggs, flour, and cream into a food processor and pulse until the corn is finely chopped and the mixture looks creamy—scrape the sides down as you go to make sure it all blends evenly. Then, transfer this creamy mix to a bowl.

Add the mix-ins

Stir in the chopped shrimp, celery, green onions, cilantro, garlic, salt, and white pepper until everything is well combined.

Heat the pan

Melt the butter with the oil in a large skillet over medium heat.

Cook the cakes

Spoon a large tablespoon of the mixture into the skillet for each cake. Keep them separated and press gently to flatten slightly. Cook until the bottoms turn golden brown, then carefully flip and cook the other side until golden, about 3 minutes total.

Keep warm and serve

Move the cooked cakes to a platter and keep warm while you finish the rest. Serve warm, garnished with extra cilantro leaves if you like.

Notes

Texture tips

If the mixture feels too wet to handle, add a little extra flour to help bind it better.

Cooking tip

Don’t rush the flip! Let the bottoms get a good golden crust or they might fall apart when you try to turn them.

Serving ideas

These are fantastic as a side or appetizer. Pair them with a simple squeeze of lime or a dollop of sour cream if you’re feeling fancy.

Cooking tips :

Using the food processor correctly

Make sure to pulse the corn and wet ingredients just enough so the corn is finely chopped but not completely pureed. You want that creamy texture with some little corn bits to keep it interesting. Scrape down the sides often, or you’ll end up with uneven chunks—been there, done that, and it got weirdly lumpy.

Choosing the right pan and heat

A heavy skillet works best here to get a nice golden crust. I usually do medium heat—high is tempting because, hey, quicker! But too hot and you’ll burn the bottoms before the insides cook. You’ll get those perfect crispy edges if you’re patient and attentive.

Shaping the cakes

Don’t fuss too much! Just scoop and gently press. I’ve tried to make perfect rounds before—waste of time. They cook better when loosely packed anyway, so they stay tender inside.

Keeping them warm

Stack the finished cakes on a plate in a warm oven (about 200°F). They hold nicely if you’re making a batch and don’t want cold, sad fritters to show up at the table.

FAQ

Can I use frozen corn instead of fresh?

You totally can! Just thaw and drain the corn well before using so the mixture doesn’t get too watery. Fresh is ideal, but frozen is a handy stand-in.

What can I substitute for whipping cream?

Half-and-half or even whole milk works in a pinch, though the cakes might be a touch less rich. I once forgot cream and went with milk—still tasty, but cream is definitely creamier.

Is it okay to skip the shrimp?

Absolutely! For a vegetarian version, just leave it out or replace it with diced cooked mushrooms or roasted corn. The cakes still pop with flavor.

How do I store leftovers?

Wrap them airtight and keep in the fridge up to 2 days. Reheat carefully in a skillet to bring back the crispiness—you don’t want soggy cakes!

Can I make the batter ahead of time?

You can mix everything except the butter and oil a few hours before cooking, but add the fat right before frying for best results. Batter tends to thicken slightly if left too long.

Conclusion

These shrimp and corn cakes are seriously a little celebration on your plate. The way the sweetness of fresh corn meets the tender shrimp and those little bright pops of green onion and cilantro — it’s like a flavor party in your mouth. Plus, they’re pretty quick to whip up, which is lifesaving when you want something tasty but don’t feel like a full kitchen marathon. I’ve definitely had a few moments when the cakes stuck to the pan or got a tad uneven, but hey, that just made me dig in faster (and blame the butter). Whether you’re serving these as an appetizer for friends or sneaking them as a side at dinner, they bring a little cozy joy without any fuss. Garnish with extra cilantro, grab your favorite dipping sauce, and just enjoy the messy, crunchy, creamy goodness with zero stress.

Suggestions of another similar recipes

Sweet Potato and Green Pea Fritters

Try swapping the corn for mashed sweet potatoes and toss in some green peas with fresh herbs. They get a lovely golden crisp on the outside and stay soft inside — perfect with a dollop of yogurt or spicy chutney.

Zucchini and Feta Patties

Grate zucchini and mix with crumbled feta, green onions, and a hit of garlic. They cook up quick and pair wonderfully with a squeeze of lemon or a fresh herb sauce.

Chickpea and Spinach Pancakes

Use chickpea flour and finely chopped spinach with your usual herbs and spices for a healthier twist. They’re hearty and go great with a cooling cucumber raita or even a drizzle of tahini. These combos keep things fresh while sticking to that finger-food vibe — easy peasy and always crowd-pleasing!