Craving something crispy? Bakwan Jagung is golden, crunchy, and a must-try!

Bakwan Jagung is a popular Indonesian corn fritter, made from sweet corn, spring onions and aromatic spices, then fried until golden and crispy. Crunchy on the outside and tender inside, it’s a classic street snack loved for its irresistible aroma and texture.

You can enjoy these Indonesian corn fritters as a simple snack, but they’re just as good when you’re craving something more filling. The sweetness of the corn, the crunch of spring onions, and the gentle warmth of coriander come together in a way that keeps you reaching for another bite.

They’re perfect for sharing-either eaten straight from the pan, dipped into chili sauce, or enjoyed plain while still hot. Bakwan Jagung also makes an easy crowd-pleaser for family gatherings or casual parties, disappearing almost as fast as they’re fried.

I put off making this recipe for months. It felt too simple, like something I could always come back to later. But one dark Saturday, with an empty fridge and no energy for “real” cooking, I finally gave in.

I opened an old can of corn-and that first batch never made it to the table. They sat on the rack, and I ate them one by one while the rest were still frying.

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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).

*Bakwan jagung is perfect when hot and crispy.*

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.