Bakwan Jagung - Indonesian Crispy Corn Fritters
These super crispy corn fritters are known as Indonesian bakwan jagung or perkedel jagung. This corn fritter recipe is so easy and addicting!
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!