Bakwan Jagung (Indonesian Corn Fritters) is a traditional Indonesian recipe for a classic fritter of sweetcorn in a flour, rice flour, garlic, shallot and celery base. The full recipe is presented here and I hope you enjoy this classic Indonesian version of: Indonesian Corn Fritters (Bakwan Jagung).
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Ingredients:
100g plain flour
50g rice flour
1 tsp salt
½ tsp white pepper
260g drained tinned sweetcorn (ie from about 1½ x 200g tins), or 260g frozen sweetcorn kernels, defrosted
4 garlic cloves, peeled and minced
3 banana shallots (or 6 small Asian shallots), peeled and sliced thinly
1 celery stick
1 spring onion, sliced thinly
Neutral oil, for frying
Method:
Heat approximately a 3cm depth of oil in a large, deep-sided pan. The oil is ready for cooking when bubbles form around the handle of a wooden spoon or chopstick when dipped into it.
In the meantime, combine the flours, salt, and pepper in a large bowl. Gradually add enough cold water to create a smooth, thick batter, using about 180ml of water in total.
Add all the vegetables to the batter and mix thoroughly. Working in batches, drop small Spoonfuls of the batter into the hot oil and fry until golden brown on both sides.
Transfer the fried corn fritters to a rack set on a lined baking tray to drain and keep them warm in a low oven. Repeat the process with the remaining batter.
Serve hot, either on their own or with your choice of sambal or peanut sauce for dipping or as a component of nasi tumpeng.
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