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.
