Indonesian Corn Fritters a.k.a. Bakwan Jagung

Tuesday, March 5, 2019



Growing up, my grandma cook this appetizer often for lunch or dinner. Unlike American's corn fritters, this Indonesian version is more on the crispy and savory  rather than chewy and sweet.

On the past, I tried cooking with canned corn, using the usual "approximate" recipe and it didn't turn out so well. I am tempted to cook this again after seeing my friend's picture of the dish on Instagram and she told me she was using real fresh corn so I gave this dish another try after finding fresh corn from Trader Joe's. It tasted so much better than my previous attempts but still didn't taste like my grandma's corn fritters. Since she passed away already, I asked my aunts thankfully they know exactly what's the missing ingredient: ground kempferia galanga (Indonesian: "kencur").
So I gave it another try:

Place all the ingredients, except the oil in a mixing bowl


Mix well while occasionally crush the corn ( I use potato masher if you don't have one, use wooden spatula and mortar and pestle )
Take a large spoonful of batter then deep fry. Do not overcrowded:




savory corn fritters
appetizer
Asian food, Indonesian food
Yield: enough for 5 people
Author:

Indonesian Corn Fritters

Crispy and savory corn fritters. Our family's favorite appetizer as of today.
prep time: 15 Mcook time: 30 Mtotal time: 45 M

ingredients:

  • 4 ears corns, cut the kernels off the cob
  • 1/2 red bell pepper, cut into small pieces
  • 3 eggs, whisk
  • 1/2 cups or 8 tablespoons all purpose flour
  • 1/4 cups or 4 tablespoons rice flour/ corn starch/ potatoes starch
  • 1.5 teaspoon of salt,
  • 1 teaspoon of pepper
  • 2 stalk of onion leaves
  • optional: 1/2 teaspoon of ground kempferia galanga (Indonesian: "kencur")
  • oil, enough for deep frying
minced ingredients:
  • 1 large American size shallots or 5 small shallots
  • 3 cloves of garlic

instructions:

How to cook Indonesian Corn Fritters

  1. Place all the ingredients, except the oil in a mixing bowl
  2. Mix well while occasionally crush the corn ( I use potato masher if you don't have one, use wooden spatula and mortar and pestle )
  3. Heat the oil to 350 degree Fahrenheit
  4. Drop a large spoonful of batter into hot oil, do a few as long as the fryer fit. Do not over crowded.
  5. Cook until golden brown, about 3 minutes each side.
  6. Drain on paper towels
  7. Enjoy!

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