Bakwan Jagung (Indonesian Corn Fritters)

4.80 from 5 votes

Bakwan Jagung (Indonesian Corn Fritters)

Bakwan Jagung or corn fritters have a crispy light golden brown exterior for a satisfying crunch and are loaded with juicy sweet corn kernels in every bite. They make a wonderful side dish and afternoon snack.

Author: Taste of Nusa

Course: Appetizer, Side Dish

Cuisine: Indonesian

Difficulty: Easy

Dietary: Dairy-Free, Vegetarian

Servings: -15

Prep Time:15

Cook Time:25

Total Time:40

Ingredients

2 1/3 cups (350 gr) corn kernels, from 2 big corns
5 shallots
3 cloves garlics
1/2 cup (65 gr) all-purpose flour
3 tbsp (30 gr) rice flour
1 egg
1 tsp salt
1 tsp granulated mushroom bouillon
1/2 tsp ground white pepper
1 tbsp granulated sugar
2 tbsp finely chopped scallion, optional
Oil, for frying

Instructions

Grind shallots and garlic into a paste with a mortar and pestle or food processor.
Make batter – Transfer the paste to a big bowl. Add all-purpose flour, rice flour, egg, salt, granulated mushroom bouillon, ground white pepper, and granulated sugar. Stir to combine. Set aside.
Mash the corn kernels coarsely using the pestle. If using a food processor, transfer half of the corn kernels and pulse several times until coarsely chopped.
Add the corn kernels and chopped scallions to the flour mixture. Stir to combine.
Fry – In a large frying pan, add oil for deep-frying. Once the oil is hot, scoop a tablespoon of dough and gently spread and flatten the dough. Fry for 2-3 minutes on each side or until both sides are golden brown and crispy. Transfer to a paper towel-lined plate to absorb the excess oil.
Serve warm or at room temperature.

Nutrition