Bakwan Jagung - Corn Fritter

5.0 from 23 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 36 fritters


  • 3 ears fresh corn (~ 2 1/4 cup of corn kernels)
  • 125 gram shallots (~ 10 Indonesian sized, or ~ 3 US sized), minced
  • 5 cloves garlic, minced
  • 2 stalks Chinese celery, thinly sliced, about 1/4 cup (Note 1)
  • 2 stalks scallion, thinly sliced, about 1/4 cup
  • 3 eggs
  • 150 gram all-purpose flour
  • 75 gram rice flour or tapioca starch
  • 1½ teaspoon salt
  • 1 teaspoon ground pepper
  • 300 ml ice-cold water
  • enough oil for deep frying (Note 2)


  1. Place a small ramekin inside a large mixing bowl. Stand each ear of corn on the small ramekin, and use a sharp knife to scrape off the kernels. The kernels will fall into the mixing bowl without making a mess. Throw away the cobs.
  2. Add minced shallot, minced garlic, thinly sliced scallion, thinly sliced celery, and eggs into the mixing bowl. Add also all-purpose flour, rice flour, salt, ground white pepper, and ice-cold water. Mix gently with a spatula into a thick batter.
  3. Heat two inches of oil in a pot to 170 Celcius (340 Fahrenheit) for deep frying.
  4. Drop ladleful of batter into the hot oil and fry until golden brown, about 2-3 minutes each side. Drain the fritters on a wire rack over a baking sheet. Repeat until all batter is used up. Serve hot with tomato ketchup and chili sauce.


  • (1) Substitute with one stalk of regular US celery.
  • (2) Use a high smoke point oil such as peanut oil, canola oil, vegetable oil, or vegetable shortening.

Another great recipe by