Bakwan Jagung - Indonesian Corn Fritters

• servings: 20 servings
• active time: 15 minutes
• total time: 30 minutes

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)

300 ml water

3 eggs

1 cup vegetable oil (for frying, or more as required)

1 tbsp tomato sauce / ketchup

1 tbsp sriracha

1 tbsp kecap manis / sweet soy sauce

Directions

Batter

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. Note: If it's too thick, you won't get that satisfying crunch, so thinner is definitely better.

Oil

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.

Fry

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.

Drain

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.

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

Nutrition

• Calories: 97 kcal
• Total Fat: 2 g
• Saturated Fat: 1 g
• Cholesterol: 25 mg
• Sodium: 78 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1 g
• Total Sugars: 3 g
• Protein: 3 g