Maya Sari
Golden, crunchy, and impossible to resist as a snack
It’s tough to stay away from the sound of hot oil hitting cornmeal batter.
Bakwan Jagung is the best food you can get on the street. There is no doubt that it is Bakwan Jagung because of the sound, the smell, and the way the golden fritters puff up and get crispy around the edges.
You can eat these Indonesian corn cakes as a snack, but they also make you crave a full meal. The sweet corn, the crunchy spring onions, and the quiet hum of the coriander will all taste different when you eat it.
Either eat it with your hands or dip it in chili sauce. When it’s still hot from the pan, you can eat it plain.
I put off making this meal for months before I finally gave in. It seems so easy and like it will always be there, so you keep putting it off.
However, I chose to try it on a dark Saturday when the fridge was too clean and I didn’t feel like “real” cooking.
I took out an old can of corn. But that first batch never made it to the table. They were on the shelf, and I ate them while I cooked.
These days, when I see corn at the store, I make them right away. They’re always what I pick when it’s raining, when I just want something crunchy and happy, or when I’m having a casual dinner.
Recipes you might like
What You Love About Corn Fritters
- Sweet corn nirvana occurs when sweet corn and salty crunch come together.
- This is a cheap choice that only needs a few ingredients to make it taste great.
- A lot of people like it; it’s great for parties, appetizers, or side dishes.
Ingredients
- Oil for deep frying
- 500g corn (fresh or canned, drained)
- 100g tapioca flour
- 100g wheat flour
- 3 cloves garlic, minced
- 1 tbsp ground coriander seeds
- 1 egg white
- 1 cup cold water
- 3 scallions, chopped
- Salt and sugar to taste
Instructions
Step 1: Make the batter
In a large bowl, mix corn, garlic, scallions, ground coriander, and both flours until the corn is well coated. Add the egg white, then slowly stir in cold water until the batter is thick but pourable. Season with salt and sugar to taste.
Step 2: Get the oil hot
Use a deep, heavy-bottomed pan or wok and pour in about 2 inches of oil—this helps the fritters cook evenly and float. Heat the oil over medium until it reaches 340–355°F (170–180°C). If you don’t have a thermometer, drop in a small spoonful of batter; it should bubble and rise to the surface right away.
Step 3: Put the cakes in oil and fry them.
Carefully drop spoonfuls of batter into the hot oil using a scoop or ladle. Keep sizes even and fry 3–4 at a time. Let cook undisturbed for 2 minutes, then flip and fry 1–2 more minutes until golden. Drain on paper towels and let cool slightly to crisp up.
Step 4: Serve the food fresh and hot.
Bakwan Jagung is best served straight from the skillet. This meal can be made hotter by adding homemade sambal, vinegar with sliced shallots, or a sweet chili dipping sauce.
While you fried the others, you can keep the ones you’re creating warm in an oven preheated to 90 degrees Celsius (200 degrees Fahrenheit).
Helpful Tips and Advice
- The batter should be thick enough to hold its shape without being too hard. This will help keep things consistent. Add one tablespoon of water at a time if the mixture looks too dry.
- If you’re using fresh corn, you should boil it first, let it cool, and then pat it dry before adding it to the batter.
- Instead of using the microwave to reheat leftovers, put them in an oven that has been set to 180 degrees Celsius (350 degrees Fahrenheit) for five to eight minutes.
Final Thoughts
Bakwan Jagung is a game that is both easy to play and fun to remember. When you go to the stove, you’ll eat one after the other before they even get to the dish. This is the kind of recipe that people who taste it will slowly start to love it more and more.
Bakwan Jagung (Crunchy, Delicious Corn Fritters!)
Ingredients
Method
- In a large bowl, mix corn, garlic, scallions, ground coriander, and both flours until the corn is well coated. Add the egg white, then slowly stir in cold water until the batter is thick but pourable. Season with salt and sugar to taste.
- Use a deep, heavy-bottomed pan or wok and pour in about 2 inches of oil—this helps the fritters cook evenly and float. Heat the oil over medium until it reaches 340–355°F (170–180°C). If you don’t have a thermometer, drop in a small spoonful of batter; it should bubble and rise to the surface right away.
- Carefully drop spoonfuls of batter into the hot oil using a scoop or ladle. Keep sizes even and fry 3–4 at a time. Let cook undisturbed for 2 minutes, then flip and fry 1–2 more minutes until golden. Drain on paper towels and let cool slightly to crisp up.
- Bakwan Jagung is best served straight from the skillet. This meal can be made hotter by adding homemade sambal, vinegar with sliced shallots, or a sweet chili dipping sauce.
