If I must pick two of the most popular side dishes that seems to be sold everywhere in Indonesia, then I will have to settle for perkedel kentang and followed closely by bakwan jagung. Both are delicious and the smell of these can make you feel hungry instantly even after a full course meal.
Be warned that following this recipe will net you a lot of fritters, enough to feed a horde of hungry guests, but maybe too much if you are cooking for two or even four, so go ahead and half the ingredients as you wish 🙂
There are other varieties of bakwan that you can make with this basic recipe. Just substitute corn with the same amount of other vegetables (or mixed vegetables) of your choice. Popular ingredients include shredded cabbage, carrot julienne, green bean julienne, and roughly chopped shrimp just to name a few.
- 3 ears fresh corn
- 150 gram all purpose flour
- 75 gram rice flour
- 2 stalks celery, thinly sliced
- 2 stalks scallion, thinly sliced
- 3 eggs
- 10 shallots, minced
- 5 cloves garlic, minced
- 1½ teaspoon salt
- 1 teaspoon ground pepper
- 300 ml water
- enough oil for deep frying
- Stand each ear of corn up in a bowl and use a knife to scrape off the kernels. Throw away the cobs.
- Add the rest of the ingredients except the oil and mix well into a thick batter.
- Heat oil to 170 Celcius (340 Fahrenheit) for deep frying.
- Using a laddle, drop spoonful of batter into the hot oil and fry until batter turns golden brown, about 2-3 minutes each side. Drain and cool on a wiring rack. Repeat until all batter has been used up. Serve hot with tomato sauce and chili sauce.