Name: Bakwan Jagung (Indonesian Corn Fritters)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 1½ cup Sweet Corn Kernels, fresh or thawed; ½ cup All-Purpose Flour, for batter; 1 Egg, lightly beaten; 3 clove Garlic, minced; ¼ cup Spring Onion Greens, sliced; ¼ cup Coriander Leaves, chopped; ¼ tsp Ground Turmeric, for color; ½ tsp Coriander Powder, for seasoning; ¼ tsp Black Pepper, freshly ground; ¼ cup Water, add only as needed; 1 cup Cooking Oil, for shallow frying; ½ tsp Salt, adjust to taste

Bakwan Jagung (Indonesian Corn Fritters)

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Lightly crush half the sweet corn kernels so the batter binds while some kernels remain whole.
Mix the corn with garlic, spring onion greens, coriander leaves, turmeric, coriander powder, black pepper, salt, flour, and egg.
Add water little by little only until the mixture becomes a thick spoonable batter.
Heat the measured cooking oil in a pan over medium heat.
Drop spoonfuls of batter into the oil and flatten slightly.
Fry until golden and crisp on both sides, then drain on a rack or paper towel.
Serve hot while the edges are crisp.

How to tell it's done

The fritters should be crisp at the edges, tender inside, and dotted with sweet corn kernels.

Getting it right

Tip

The batter should be thick, not runny; a loose batter spreads too much and absorbs oil.

What to serve it with

Serve with chilli sauce or a simple tomato-chilli dip.

Common mistakes

The fritters spread too much and absorb oil.: Keep the batter thick, add water only as needed, and fry over medium heat in small spoonfuls.

Substitutions

Use canned corn only after draining it very well; excess moisture makes the fritters soft.
Use rice flour for part of the flour if a crisper texture is desired, but keep enough flour for binding.
Omit egg only after retesting because it helps the fritters hold together.
Add finely chopped green chilli if a spicier version is desired.

Storing and reheating

Corn fritters are best hot. Refrigerate leftovers for up to 2 days and re-crisp in an oven or air fryer; freezing is not recommended.

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Ingredients