Daily Cooking Quest

Home / All Recipes / Indonesian / Bakwan Jagung - Corn Fritter

Bakwan Jagung - Corn Fritter

If you like crispy and crunchy fritters, then you are going to love these bakwan jagung (Indonesian corn fritters). This popular Indonesian snack happens to be a quick and easy treat that you will want to make again and again.

If I must pick two of the most popular side dishes/savory treats that seems to be sold everywhere in Indonesia, then I will have to settle for perkedel kentang (potato fritters) and followed closely by bakwan jagung (corn fritters). Both are delicious and the smell of these can make you feel hungry instantly even after a full course meal. If you like this bakwan jagung recipe, you may want to give my bakwan sayur (vegetables fritters) recipe a try.

Bakwan Jagung - Corn Fritter Ingredients

Bakwan Jagung - Corn Fritter Ingredients

This will feed a crowd

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

Play around with your bakwan ingredients

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, mung beans sprouts, thinly sliced blanched cauliflower/broccoli, and even roughly chopped shrimp just to name a few.

Bakwan Jagung - Corn Fritter

Bakwan Jagung - Corn Fritter

Bakwan Jagung - Corn Fritter


5.0 from 8 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

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
  • 125 gram shallots (~ 10 Indonesian sized, or ~ 3 US sized), minced
  • 5 cloves garlic, minced
  • 1½ teaspoon salt
  • 1 teaspoon ground pepper
  • 300 ml ice cold 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.
Indonesian Pantry
Indonesian Kitchen

Comments

  • Amallia Amallia says:

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

    • anita anita says:

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

  • Claire 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 anon says:

    we eat this in myanmar too! its delicious :)

  • Fithria 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 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 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 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 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 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 Cece says:

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

    • Anita Anita says:

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

  • js 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 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

  • Natalie Levin Natalie Levin says:

    Thank you for a unique delicious recipe! Can't wait to try this!

  • Adrianne Adrianne says:

    Corn fritters, hello yum!! I think this is a unique and interesting recipe. I have seen heaps of zucchini fritter recipes but a corn one is quite original. Yum, I look forward to giving these a go.

    • Anita Anita says:

      Being Indonesian, it's actually the other way around for me. I have seen and tried so many corn fritters recipes, and once I moved to the US, somehow all the fritters suddenly seem to be zucchini version, haha. :D

  • Claudia Lamascolo Claudia Lamascolo says:

    I just love corn and these sounds so flavorful and yummy they just may be my new favorite!

  • veena Azmanov veena Azmanov says:

    These corn fritters are so tempting and colorful. Love the crispiness to it. Amazing flavors too.

  • Amy | The Cook Report Amy | The Cook Report says:

    These sound absolutely delicious, I love how crispy they are!

  • VS VS says:

    Thank you for the yummy recipe. Always had this at my Indonesian friends' place. Going to try it. Do you have a print command/function by the way? Thanks again

    • Anita Anita says:

      I hope they will turn out like the ones you had at your friend's place. I'm sorry I don't have print function for the recipe.

Leave a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: