Indonesian Corn Fritters
(Sate Jagung/Bakwan Jagung/Perkedel Jagung)
Adding cabbage leave or carrot slices to vary the flavors. If desire to get seafood taste instead vegetarian one, adding anchovy and shrimp also worth to try
3 ears Fresh corn
150 grams Plain flour
75 grams Rice flour
2 stalks Spring onion
5 cloves Garlic
1 1/2 teaspoons Salt
1 teaspoon Ground pepper
300 ml Water
OilFor deep frying
1 Thai chili
Looking for a new way to create corn-based dish? Bakwan Jagung or also known as Sate Jagung and Perkedel Jagung in other regions in Indonesia, is a tasty, crunchy and easy-to-cook fritter. Jagung is literally means corn in Indonesian, both fresh corn or canned are good to use as the main ingredient of this snack. Not only serve as snack, this Asian fritter also often serve as side dish.
Wash clean the corns and scrape off the kernels using the knife by stand each ear of the corn up in a bowl.
And throw away all the cobs.
Slice the spring onions about 1/2 inch and put aside.
Place the shallots and garlic in a food processor and pulse few times until finely chopped.
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.
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.
Fry the batter until turns into golden brown or about 2 to 3 minutes for each side.
Once the fritters are cooked, remove from the heat and drain on a wire rack or paper towel.
Continue cooking until all the batter has been used up.
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.
|3 ears Fresh corn|
|150 grams Plain flour|
|75 grams Rice flour|
|2 stalks Spring onion|
|5 cloves Garlic|
|1 1/2 teaspoons Salt|
|1 teaspoon Ground pepper|
|300 ml Water|
|1 Thai chili|