Bakwan is a fritter snack, while jagung means corn. Corn fritters are especially popular in Southeast Asia, particularly Indonesia and Malaysia where they’re also called perkedel jagung. This version is super tasty and a great addition to a party appetizer spread.
Bakwan Jagung- Fried Corn Fritters
- Large skillet or wok
- Food Processor or blender
- Slotted spoon
- Instant read thermometer
- 4 ears Fresh corn kernels, cut from cob (Sub: one 15¼ oz canned or frozen)
- 2 clove Garlic, chopped
- 1 tbsp Red bell pepper, chopped
- ½ tsp Each: Ground nutmeg and black pepper
- 1 large Egg
- 2 tbsp Corn starch
- 2 tbsp Rice flour
- ½ tsp Sugar
- 1 tbsp Shallot, finely chopped (Sub: onion)
- 2 cup Vegetable or canola oil
- ⅓ cup Asian sweet chili sauce
- ⅓ cup Kecap manis (Sub: tomato ketchup)
- Dipping Sauce – combine sweet chili sauce and kecap manis in a small bowl. Set aside.
- Make Batter – In a blender or food processor, combine ¼ of the corn kernels, red bell pepper, garlic, nutmeg, ground pepper, sugar, and egg. Process until pureed.Transfer puree to a large bowl along with the remaining whole corn kernels, corn starch, rice flour, and shallot. Mix well and season with salt.
- Fry Fritters – Add oil to a depth of 1½-inches into a frying pan or wok over high heat. When temperature hits 340°F (170°C), scoop 1 tablespoon batter into the hot oil. Cook 4 or 5 fritters at a time until golden brown, around 4-5 minute total. Be careful not to overcrowd them. Transfer to paper towels to drain. Bring heat back up to temp and repeat until all batter is used up. Serve warm or at room temperature with with dipping sauce.
- Corn fritters can be frozen and reheated in a toaster or frying pan. If possible, avoid microwaving as this will make them soggy.
- The corn fritter batter can be prepared up to two days in advance and refrigerated.