Bakwan Jagung – Indonesian Corn Fritters
Bakwan Jagung – Indonesian Corn Fritters
Ingredients
Dry ingredients:
- 400 g corn, fresh or canned
- 1 cup plain flour / all purpose flour
- ¾ cup rice flour
- 10 shallots, finely chopped
- 3 – 5 cloves garlic, finely chopped
- 2 Thai makrut / kaffir lime leaves, finely chopped
- 2 cabbage leaves, thinly sliced
- 2 spring onion / green onion, thinly sliced
- 1 tsp turmeric
- Salt and pepper, to taste
- sugar, pinch to taste
Wet ingredients:
- 300 ml water
- 3 eggs
Oil for cooking:
- cup vegetable oil, for frying, or more as required
Dipping sauce options:
- tbsp tomato sauce / ketchup
- tbsp sriracha
- tbsp kecap manis / sweet soy sauce
Instructions
- 1
Place all of the dry ingredients in a big bowl then give it a quick stir. Next, make a well in the middle and crack in the eggs. Slowly start to mix, adding in water little by little until it's mixed into a thin and runny batter.
- 2
Now heat up the vegetable oil in a large frying pan or wok. You'll know the oil is hot enough when bubbles appear around a toothpick dipped in the oil.
- 3
Drop a ladleful of batter into the hot oil (carefully!) and fry until the batter turns a mouth-watering golden brown, about 2-3 minutes each side. Feel free to deep-fry a few fritters at a time if you have the space.
2 min - 4
When fritters are cooked, scoop them out of the oil and drain on a wire rack or paper towel. Sprinkle with salt to taste. Keep cooking until all the batter has been used up.
- 5
Serve hot and crispy with tomato sauce, chilli sauce or kecap manis.
Nutrition
Per serving (based on 20 servings)
