Indonesian Corn Fritters- Bakwan Jagung

I used to have these quite often as an accompaniment to my dinners growing up. And maybe it is because of the PANDEMIC and feeling a bit nostalgic I thought I should make these as I loved them so much as a child.

Recipe from https://www.wandercooks.com/bakwan-jagung-indonesian-corn-fritters/

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serving: 20

Ingredients:

  • 400 g corn, fresh or canned

  • 1 cup all purpose flour

  • 3/4 cup rice flour

  • 10 shallots, finely chopped

  • 3 cloves garlic, finely chopped

  • 2 kaffir lime leaves, finely chopped

  • 2 cabbage leaves, thinly sliced

  • 2 spring onion / green onion, thinly sliced

  • 1-2 CHILLIES, finely chopped (optional)

  • 1 tsp turmeric

  • 300 ml water

  • 3 eggs

  • 1 cup vegetable oil for frying, or more as required

  • Salt & pepper to taste

  • Sugar pinch to taste

Dipping sauce options:

  • 1 tbsp Tomato sauce

  • 1 tbsp sriracha

  • 1 tbsp Kecap manis

  • or sweet and spicy sauce

Instructions:

  1. Pop all those tasty ingredients in a big bowl except the water, eggs and oil, 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. If it’s too thick, you won’t get that satisfying crunch, so thinner is definitely better.

  2. Now heat up the 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.

  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.

  5. Keep cooking until all the batter has been used up.

  6. Serve hot and crispy with tomato sauce, chilli sauce or kecap manis.

I was quite surprised at how these turned out, however I thought there was too much dough that they turned more into pancakes than fritters. So next time I will add less flour and if possible more corn then I think it will be just right. The taste was pretty close to how i remembered but I might ask my parents for our family recipe. i decided to add chopped up fresh CHILLIES to give it a bit of a kick which we quite enjoyed, a good balance to the sweetness of the corn. for my ingredients i had added them to the food processor making it easier to chop up evenly then I folded in the corn, flour, eggs and water. I will definitely be making this more often but next time I might try to see if they can be baked for a healthier option.

cookingJackie Wongcorn fritter, indonesian, bakwan, jagung, corn, fritterComment