No Kid Hungry
[link removed]
Donate
[link removed]
Recipe of the Month
with
Thomas
Pisha-Duffly
Thomas Pisha-Duffly
[link removed]
Thomas Pisha-Duffly
Owner, Gado Gado + Oma's
Hideaway
As summer turns into fall, we
wanted to share a fun and special recipe from Chef
Thomas Pisha-Duffly. Born and
raised in Cambridge, Massachusetts, Thomas has always
found food to be a central part of
his life. His mother made sure the family
gathered for dinner every night,
instilling in him a deep appreciation for shared
meals. Tom's approach to cooking
is rooted in personal memories, cultural heritage
and a passion for creating dishes
that resonate on an emotional level.
Outside the kitchen, Tom is an
avid cyclist and dedicated father, balancing his time
between family, work and his
passion for biking. He has participated in Chef's Cycle
for No Kid Hungry (including in
this year's 2025 ride in Bend, Oregon)
combining his love for cycling
with a commitment to giving back to the community.
Enjoy his delicious corn fritter
recipe below!
Grandmother's Corn Fritters
[link removed]
Grandmother's Corn Fritters
(Perkedel)
My family is obsessed with my
grandmother's corn fritters. Oma, as we call her,
is my mother's mother, and her
mother is Macho. These recipes come from them. My
family on my mother's
side is Chinese-Indonesian, from Surabaya. The corn
fritters that my sisters and I
make were taught to us by our mom, but digging
through a bunch of my Oma's
recipes, I found a couple of cards-tucked in
amongst the recipes from beef
rendang, opor ayam and agar jello
pudding-that I hadn't
seen before. They were corn fritters, though not the
ones I knew, and while
basically the same, the difference here is the appearance
of shrimp and the lack of the
customary fine dice of celery and white pepper. I
have taken the liberty of
combining the best parts of both recipes to make this
recipe for perkedel.
- Chef Thomas Pisha-Duffly
Ingredients
*
2 lb frozen corn kernels
*
1/2 bunch of green
onion, sliced
*
15 pieces of small
shrimp (about a 1/3 lb), peeled and deveined
*
1/4 cup celery, diced
*
1 tsp turmeric
*
1/2 tsp ground white
pepper
*
3/4 cup flour
*
2 eggs
*
2 cubes chicken bouillon
*
1 tsp baking powder
Equipment
*
Food Processor
*
High-sided pan or
skillet
Instructions
1.
Soften bouillon cubes.
In a food processor, add bouillon and half the corn and
process to a rough
paste. Add the second half of corn and shrimp and pulse until
roughly chopped but
does not form a paste. Transfer to a bowl and add baking
powder, flour, eggs,
celery, white pepper and turmeric. Mix well until
incorporated.
2.
In a high-sided pan or
skillet, heat an inch of oil on medium-high. Drop
spoonfuls of the dough
one at a time until the pan is full, leaving space
between fritters to
allow for spread. As they brown, turn occasionally to cook
evenly and pull when
the outside begins to caramelize. Lift out with a slotted
spatula and set to
drain on some newspaper. Repeat.
3.
Serve with chicken
satay or beef rendang and a side of sambal and sweet soy. Eat
until you feel sick.
4.
Serve!
Donate
[link removed]
NO KID HUNGRY
[link removed]
Connect and share with us
Facebook
Twitter
Instagram
YouTube
[link removed]
[link removed]
[link removed]
[link removed]
1030 15th
Street NW, Suite
1100 Washington DC xxxxxx
[link removed]
www.nokidhungry.org
|
[email protected] |
[link removed]
Unsubscribe
[link removed]
No Kid Hungry, 1200 18th Street NW, Suite
400, Washington, DC 20036
© 2025 No Kid Hungry
