Ingredients
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3 ears Fresh corn
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150 grams Plain flour
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75 grams Rice flour
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3 Eggs
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2 stalks Spring onion
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5 cloves Garlic
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10 Shallots
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1 1/2 teaspoons Salt
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1 teaspoon Ground pepper
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300 ml Water
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OilFor deep frying
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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
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1
Done
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Wash clean the corns and scrape off the kernels using the knife by stand each ear of the corn up in a bowl. |
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2
Done
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Slice the spring onions about 1/2 inch and put aside. |
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3
Done
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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. |
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4
Done
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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. |
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5
Done
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Once the fritters are cooked, remove from the heat and drain on a wire rack or paper towel. |
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6
Done
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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. |
