Bakwan Jagung - Corn Fritter

5.0 from 8 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 40 fritters


  • 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


  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.

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