These Asian-style, super crispy corn fritters are commonly known as Indonesian perkedel jagung or bakwan jagung. They can be enjoyed as a snack or side dish and can be found at many street food stands in Indonesia. The unexpected, secret ingredient that makes this corn fritter recipe different from your common corn fritter is coconut milk. The coconut milk adds a surprisingly perfect balance in creamy, sweet, and savory. You’ll need both whole corn kernels and grated corn for this recipe. Grating the corn will take some elbow grease, but it’s so worth it to get the perfect chewy and crispy corn fritter texture. If you’re feeling a little lazy, you can always skip the grating and throw the kernels in the food processor for a similar texture. Bakwan jagung is so delicious and addicting and will forever be your go to crispy corn fritter recipe!
What you need to make Indonesian corn fritters
- 4 ears corn on the cob (cleaned with husks removed)
- 1 cup cooked corn kernels (canned, fresh, or previously frozen then boiled or microwaved)
- 2 stalks green onion
- 1 egg
- 2 tbsp coconut milk
- 1 cup all purpose flour
- 2 tbsp corn starch
- 2 tbsp white sugar
- 1 tbsp chicken bouillon
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1/4 tsp garlic powder
- 1/2 tsp coriander powder
- optional: 1/4 tsp turmeric powder
- Oil for frying
What kind of corn can you use to make corn fritters?
You can use just about any type of corn from fresh, frozen, or canned. Sweet, yellow corn is preferred. However, you can use white corn if you don’t mind the lack of yellow color in the corn fritters. For this recipe you will need a combination of both whole corn kernels and grated (or chopped in food processor) corn. The limiting factor in which type of corn you need is if you plan on grating your corn. If you do grate your corn, you will need fresh corn on the cob with their husks removed.
If you plan on using the food processor to chop or grind your corn, you can swap the 4 whole ears of corn for about 2 additional cups of corn kernels. Please keep in mind, the 2 cups of corn kernels will then be chopped in the food processor and will be in addition to the 1 cup of corn that you will keep as whole kernels.
How to make bakwan jagung (Indonesian corn fritters)
- In a small bowl, crack 1 egg and use a fork to scramble. Set aside.
- Thinly chop green onions and set aside.
- If using fresh corn on the cob, remove corn husks. Wash and clean corn on the cob. Use a large grater to carefully grate 4 ears of corn into a large bowl. Alternatively, you can finely chop 2 cups of corn kernels in the food processor. Refer to image in blog post to compare what texture of grated/ chopped corn should look like.
- Measure 1 cup of cooked corn kernels. You can use previously frozen and thawed, fresh and boiled, or even canned corn kernels. Cook corn kernels according to package instructions. If you are using canned corn, rinse with water and strain corn kernels.
- In a large bowl combine grated and whole corn kernels. Add in egg, coconut milk, white pepper, garlic powder, coriander powder, sugar, salt, chicken bouillon, and turmeric powder. With a large spoon or spatula, mix well.
- Once corn, egg, and seasoning mixture is well combined, add in flour and corn starch. Mix well. Add in chopped green onions and mix well.
- In a large frying pan, add about 2-3 cups of frying oil such as vegetable or canola oil. Heat oil using medium to high heat. Once oil is hot, carefully spoon about 1 tablespoon rounds into hot oil. Leave enough space between each round of corn fritter batter so that they don’t combine. Fry fritters in batches. Don’t overcrowd frying pan.
- Lower heat to medium or lower if fritters begin to burn too quickly. Cook for about 2 minutes then flip each corn fritter. Cook for another 2-3 minutes on other side. Continue to cook each side until fritters have cooked through and floated to the top. Bakwan jagung or perkedel jagung should be crispy and golden yellow when ready. Add more frying oil as needed.
- Carefully remove fritters from oil and transfer onto paper towel lined plate. Let fritters cool then enjoy alone or with some sambal or fresh chilis!
Bakwan Jagung – Indonesian Crispy Corn Fritters
Ingredients
- 4 ears corn on the cob (cleaned with husks removed)
- 1 cup cooked corn kernels (canned, fresh, or previously frozen then boiled or microwaved)
- 2 stalks green onions finely chopped
- 1 egg
- 2 tbsp coconut milk
- 1 cup all purpose flour
- 2 tbsp corn starch
- 2 tbsp white sugar
- 1 tbsp chicken bouillon
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1/4 tsp garlic powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder (optional for coloring)
- 2-3 cups frying oil
Instructions
- In a small bowl, crack 1 egg and use a fork to scramble. Set aside.
- Thinly chop green onions and set aside.
- If using fresh corn on the cob, remove corn husks. Wash and clean corn on the cob. Use a large grater to carefully grate 4 ears of corn into a large bowl. Alternatively, you can finely chop 2 cups of corn kernels in the food processor. Refer to image in blog post to compare what texture of grated/ chopped corn should look like.
- Measure 1 cup of cooked corn kernels. You can use previously frozen and thawed, fresh and boiled, or even canned corn kernels. Cook corn kernels according to package instructions. If you are using canned corn, rinse with water and strain corn kernels.
- In a large bowl combine grated and whole corn kernels. Add in egg, coconut milk, white pepper, garlic powder, coriander powder, sugar, salt, chicken bouillon, and turmeric powder. With a large spoon or spatula, mix well.
- Once corn, egg, and seasoning mixture is well combined, add in flour and corn starch. Mix well. Add in chopped green onions and mix well.
- In a large frying pan, add about 2-3 cups of frying oil such as vegetable or canola oil. Heat oil using medium to high heat. Once oil is hot, carefully spoon about 1 tablespoon rounds into hot oil. Leave enough space between each round of corn fritter batter so that they don't combine. Fry fritters in batches. Don't overcrowd frying pan.
- Lower heat to medium heat or lower if fritters begin to burn too quickly. Cook for about 2 minutes then flip each corn fritter. Cook for another 2-3 minutes on other side. Continue to cook each side until fritters have cooked through and floated to the top. Bakwan jagung or perkedel jagung should be crispy and golden yellow when ready. Add more frying oil as needed.
- Carefully remove fritters from oil and transfer onto paper towel lined plate. Let fritters cool then enjoy alone or with some sambal or fresh chilis!
Tina says
Adding coconut milk to this jagung bakwan recipe really made such a difference, thanks for sharing!
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So crispy! love the texture of mixing whole and grated corn.
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Yum! So crispy 🙂
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