Daily Cooking Quest

easy Indonesian recipes

Bakwan Jagung - Corn Fritter

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.

Bakwan Jagung - Corn Fritter Ingredients

Bakwan Jagung - Corn Fritter Ingredients

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 :)

Bakwan Jagung - Corn Fritter

Bakwan Jagung - Corn Fritter

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.

Bakwan Jagung - Corn Fritter

Bakwan Jagung - Corn Fritter

Bakwan Jagung - Corn Fritter


5.0 from 2 reviews

Categories:

Cuisine:

Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 40 fritters

Ingredients

  • 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

Instructions

  1. Stand each ear of corn up in a bowl and use a knife to scrape off the kernels. Throw away the cobs.
  2. Add the rest of the ingredients except the oil and mix well into a thick batter.
  3. Heat oil to 170 Celcius (340 Fahrenheit) for deep frying.
  4. 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.

Comments

  • Amallia says:

    wow, this is my favorite snack, Indonesian people love this !

    • anita says:

      So true, we love the many incarnations of our deep fried foods :)

  • Claire says:

    Great to have stumbled across this! This was a favourite snack of my friend (and myself!) while staying in Indonesia for a number of months :)

  • anon says:

    we eat this in myanmar too! its delicious :)

  • Fithria says:

    Hi Anita, I've made these several times and turned out well :). Just wondering, do you think it's possible to bake instead of deep fry? If so, what temperature and for how long? Many thanks. Fithria

    • Anita says:

      Hi Fithria, that is a very interesting question. I haven't tried baking bakwan before, so I have no idea at the moment. Hopefully I will have the time to experiment a bit in the future to see if this is possible :)

  • Maria says:

    My husband is Indonesian and Im European ,and we have tried to cook corn fritters on many occasions with no success ,so now we will try your recipe and we love to have them really crunchy as we have tried other peoples recipes and they were really crunchy .what is Scallion and were do you get it from ????

    • Anita says:

      Hi Maria, scallion is also known as green onions, it is called "daun bawang" in Indonesian. The easiest place to buy some is from an Asian grocery store, though it is common enough that I can find them in more mainstream grocery like Safeway and such.

  • Robert Hughes says:

    I had these in Bali and loved them. I was wondering whether the batter can be made and frozen prior to cooking?

    • Anita says:

      Hi Robert, I have tried making it one day in advance and store in the fridge (not freezer), and it worked. I am not sure how it will perform when frozen.

  • Cece says:

    Thank you for all the Indo recipes. So happy to find this on Pinterest. Banyak terima kasih.

    • Anita says:

      You are welcome Cece :) I hope you like the recipes.

  • js says:

    wondered upon this old tag. i spent the best 4 years of my life in indonesia. truly a magical place, even jakarta which can be a ass whipping. nasi gareng, bakwan and sate!

    • Anita says:

      True, Jakarta is such a hot and humid city, and not to mention the pollution and traffic situation. But, when the topic changes to food, then suddenly the city becomes a magical place :D

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