Ingredients
- 3 ears Fresh corn
- 150 grams Plain flour
- 75 grams Rice flour
- 3 Eggs
- 2 stalks Spring onion
- 5 cloves Garlic
- 10 Shallots
- 1 1/2 teaspoons Salt
- 1 teaspoon Ground pepper
- 300 ml Water
- OilFor deep frying
- 1 Thai chili
Directions
Bakwan Jagung or also known as Sate Jagung and Perkedel Jagung in other regions of Indonesia is a tasty, crunchy and easy-to-cook fritter. Jagung literally means corn in Indonesian, both fresh corn and canned are good to use as the main ingredient of this snack. Not only serve as a snack, but this Asian fritter also often serves as a side dish.
Steps
1 Done | Wash clean the corns and scrape off the kernels using the knife by stand each ear of the corn up in a bowl. |
2 Done | Slice the spring onions about 1/2 inch and put aside. |
3 Done | In a medium or big size bowl, place the scraped corns, plain flour, rice flour, salt, ground pepper, finely chopped shallots and garlic and sliced spring onions. Give them a quick stir. Then make a well in the middle on the dough and crack in the eggs, and mix slowly. Little by little add in the water until it's mixed into a thin and runny batter. |
4 Done | Heat oil in the frying pan or wok to 170 Celcius (340 Fahrenheit) for deep frying. Then lower the heat to medium heat and drop a spoonful of the batter into the oil, use ladle if desire to get bigger size fritter. |
5 Done | Once the fritters are cooked, remove from the heat and drain on a wire rack or paper towel. |
6 Done | Serve the fritters while it's hot with Thai chili or chili sauce. If desire non spicy taste, tomato sauce and sweet soy sauce also will be the best match. |
