Closely following perkedel kentang (potato fitters) as the most popular snack and side dish in Indonesia is none other than corn fritters. Both the yellowish appearance and smell will make you crave for it right away even with a full stomach. Bakwan jagung is massively sold everywhere in Indonesia, mostly famous as snack and sold in every corner of the country. There must be a good reason as to why this dish is so popular – you will find out after you try this simple recipe.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
Servings: 20 fritters
- 1 ½ ears fresh corn, scrape off the kernels
- 40 gram rice flour
- 75 gram all-purpose flour
- 1 stalks scallion, thinly sliced
- 1 stalk celery, thinly sliced
- 2 eggs
- 125 gram minced shallots
- 3 cloves minced garlic
- 1 teaspoon salt
- ½ teaspoon ground pepper
- Ice cold water
- Oil for deep frying
- Put the scraped corn kernels into a bowl then add the rest of the ingredients, except the oil. Mix well until it becomes a thick batter. Set aside.
- Heat a sufficient amount of oil into the frying pan, wait until the temperature is 170° C (340° F).
- Take a ladle and use it to scoop a spoonful of batter, then dip it into the fryer. Flip on to the other side after 2-3 minutes or until it turn golden brown. Darin the excess oil on a wire up.
- Repeat the process until the batter is all used up. Serve the fritters with chili sauce and tomato sauce.
- You can add roughly chopped shrimp if you like to add a taste in it
- If you are only cooking for one or two, half or reduce the ingredients into sufficient amount