Snack - Indonesian corn fritters bakwan jagung recipes

Author: John Milbourn  

The perfect summer snack that tastes delicious and can be made with fresh corn or frozen corn kernels. We created the Turmeric Gold blend to add more exotic Southeast Asian flavor of ginger, cinnamon, nutmeg, cardamom and fenugreek to complement earthy Turmeric.

Bakwan Jagung - Indonesian Corn Fritters

Bakwan Jagung - Indonesian Corn Fritters
Indonesian Corn Fritters (also known as bakwan jagung or perkedel jagung) are surprisingly easy to make with everyday ingredients. Packed with juicy corn kernels and zingy flavour from kaffir lime and ground spices, these Indonesian corn fritters are crispy, crunchy perfection! Includes delicious dipping sauce ideas.
Provided by: Wandercooks
Total time: 30 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 20 servings
Cuisine: Indonesian
Number of ingredients: 17
  • 400 g corn (fresh or canned)
  • 1 cup plain flour / all purpose flour
  • ¾ cup rice flour
  • 10 shallots (finely chopped)
  • 3 - 5 cloves garlic (finely chopped)
  • 2 Thai makrut / kaffir lime leaves (finely chopped)
  • 2 cabbage leaves (thinly sliced)
  • 2 spring onion / green onion (thinly sliced)
  • 1 tsp turmeric
  • Salt and pepper (to taste)
  • sugar (pinch to taste)
  • 300 ml water
  • 3 eggs
  • 1 cup vegetable oil (for frying, or more as required)
  • 1 tbsp tomato sauce / ketchup
  • 1 tbsp sriracha
  • 1 tbsp kecap manis / sweet soy sauce
  • Calories: 97 kcal
  • Carbohydrate: 17 g
  • Protein: 3 g
  • Fat: 2 g
  • Saturated Fat: 1 g
  • Cholesterol: 25 mg
  • Sodium: 78 mg
  • Fiber: 1 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. Batter
  2. Place all of the dry ingredients in a big bowl then give it a quick stir. Next, make a well in the middle and crack in the eggs. Slowly start to mix, adding in water little by little until it's mixed into a thin and runny batter. Note: If it's too thick, you won't get that satisfying crunch, so thinner is definitely better.
  3. Oil
  4. Now heat up the vegetable oil in a large frying pan or wok. You’ll know the oil is hot enough when bubbles appear around a toothpick dipped in the oil.
  5. Fry
  6. Drop a ladleful of batter into the hot oil (carefully!) and fry until the batter turns a mouth-watering golden brown, about 2-3 minutes each side. Feel free to deep-fry a few fritters at a time if you have the space.
  7. Drain
  8. When fritters are cooked, scoop them out of the oil and drain on a wire rack or paper towel. Sprinkle with salt to taste. Keep cooking until all the batter has been used up.
  9. Serve hot and crispy with tomato sauce, chilli sauce or kecap manis.
Notes: Bakwan Jagung Udang: Corn & Shrimp Fritters, Ingredients · 2 corn cobs · 4 cloves garlic · 0.5 tsp whole white peppercorns · 0.5 tsp chicken stock powder · Salt to taste · 150 gr wheat flour

Crispy Indonesian Corn Fritters

Bakwan means vegetable fritter snack, while jagung is corn or in this case, sweet corn. Bakwan Duration: 1:21

Indonesian Corn Fritters

Indonesian Corn Fritters | Bakwan JagungIngredients:2 corn3 shallots1 clove of garlicgreen Duration: 1:36

Indonesian Corn Fritters

Indonesian Corn Fritters
Crispy sweet and savory corn fritters. The perfect summer snack that tastes delicious and can be made with fresh corn or frozen corn kernels.
Provided by: Rika
Total time: 25 minutes
Cook time: 15 minutes
Prep time: 10 minutes
Yields: 0 servings
Cuisine: Indonesian
Number of ingredients: 10
  • 3 ears sweet corn ((or about ¾ cup per ear) or use 2.5 cups canned or frozen ear corn )
  • 1 carrot ((very small diced))
  • 3 eggs
  • 2 tbsp minced shallots
  • 1 tbsp minced garlic
  • ¾ cup all-purpose flour
  • 1 tbsp chopped green onion
  • 1½ tsp salt
  • 1 tsp pepper
  • 2-3 cups oil ( (fill at least 1/4-inch deep in a large frying pan) )
How to cook:
  1. Cut the corn off the cob.
  2. In a medium mixing bowl, beat the egg with a fork until the white and yolk are combined, add chopped shallots, chopped garlic, chopped green onion, chopped carrots, salt, and pepper. Mix well until well combined, then add corn kernels, flour into the mixture, stir to combine everything thoroughly.
  3. Heat the oil in a large deep skillet at high heat. Once hot, reduce the heat into medium heat.
  4. Drop fritter batter by spoonfuls into the hot oil. Flatten them lightly with the back of the spoon, try to make them roughly the same size. Continue frying, and don’t forget to flip them as to cook them to a nice brown on both sides. Depending on the thickness, you may need to cook the fritters about 2-4 minutes on each side.
  5. Remove the fritters from the heat and transfer them to a paper towel-lined plate.
  6. Repeat the process until you finish the batter.
  7. Serve and Enjoy with your favorite dipping sauce.
Notes: Bakwan Jagung / Perkedel Jagung (Indonesian Corn Fritters), Ingredients. 0.5x 1x 2x · 200 gr sweet corn kernels 7 oz, Thawed if used frozen corn kernels · 80 gr shrimps 3 oz, cleaned, deveined and finely minced, optional

Bakwan Jagung - Corn Fritters

Bakwan Jagung - Corn Fritters
This easy tasty sweet corn fritter recipe is quick to make and ready in 10 minutes. Serve up warm with a yoghurt dip.
Provided by: Gav
Total time: 10 minutes
Cook time: 6 minutes
Prep time: 4 minutes
Yields: 0 servings
Cuisine: Indonesian
Number of ingredients: 13
  • 65g plain flour
  • 1/2 tsp baking powder
  • 1 egg
  • 4 tbsp milk
  • 1/2 tsp minced garlic
  • Olive oil
  • Red chillies (I used 3 small hot birdseye chillies)
  • 1 shallot, finely sliced
  • 2 Spring onions
  • 200g can of sweet corn
  • Greek yoghurt
  • Paprika powder
  • Finely chopped coriander (cilantro)
  • Calories: 138 calories
  • Carbohydrate: 21 grams carbohydrates
  • Cholesterol: 34 milligrams cholesterol
  • Fat: 4 grams fat
  • Fiber: 2 grams fiber
  • Protein: 6 grams protein
  • Saturated Fat: 1 grams saturated fat
  • Serving Size: 1 serving
  • Sodium: 80 milligrams sodium
  • Sugar: 5 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 3 grams unsaturated fat
How to cook:
  1. Make the batter: sieve the flour and baking powder into a bowl. Add the egg, milk and minced garlic and whisk together by hand until you have a smooth batter with no lumps.
  2. Finely chop the chilli and add to the batter. Then finely chop the spring onions and shallot, and cook them in some oil for about 2 minutes. Then add them to the batter.
  3. Sieve and rinse the corn kernels and add them and a splash of olive oil to the batter and mix well.
  4. Heat some olive oil in a skillet and keep on a low to medium heat. Add some of the corn/batter mix to the pan in a circular shape (use a spoon to form the shape).
  5. The batter will soon solidify and form the patty. Let it cook for about 2 minutes and turn over and fry the other side.
  6. Push down regularly on the mix to ensure the batter cooks properly. Make sure the batter is fully cooked before removing from the pan.
  7. Make a simple yoghurt dip by adding some finely chopped cilantro, chilli and paprika powder to some Greek-style yoghurt.
Notes: Perkedel Jagung (Indonesian Corn Fritters), Perkedel Jagung (Indonesian Corn Fritters) Fragrant spices, ginger, and coconut perfume these Southeast Asian corn fritters. Look for the

Indonesian Corn Fritters (Bakwan Jagung)

Indonesian Corn Fritters (Bakwan Jagung)
Delightfully crispy, savory-sweet, and perfectly seasoned by our proprietary Turmeric Gold spice blend, our recipe for the wildly popular street food known as Indonesian Corn Fritters (Bakwan Jagung) makes the perfect summer side or snack. Corn is at its peak of freshness during the summer months and the kernels are plump and sweet which make the best recipes. Ensure that you choose corn cobs that are bright yellow in color, free from holes and bruises. If using fresh corn, remove the kernels by standing the corn upright inside a large mixing bowl then slice the kernels off for less mess. These savory corn fritters are easy to whip up and are filled with fresh scallion and a kiss of Indonesian flair.  Turmeric is an essential ingredient in Southeast Asian, Indian and Middle Eastern cuisine and for centuries turmeric has been adored for its medicinal and healing properties, such as healing skin irritations and upper respiratory tract problems. More recently, turmeric has made its way into the “superfood” lineup with claims ranging from fighting cancer to easing depression. Apart from its myriad of health benefits turmeric has an earthy flavor with a warm, yellow-orange glow that adds a distinctive yet subtle flavor to any dish. We created the Turmeric Gold blend to add more exotic Southeast Asian flavor of ginger, cinnamon, nutmeg, cardamom and fenugreek to complement earthy Turmeric. Use Turmeric Gold blend in any recipe calling for turmeric to add a well-balanced and delicious savory-warming-earthy flavor.
Provided by: Rachel Carr
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Asia
Number of ingredients: 8
  • 2 cups fresh corn kernels
  • 1 3/4 cups all purpose flour
  • 2 Tbsp rice flour (optional)
  • 1 cup water + more as needed
  • 2 tsp Piquant Post Turmeric Gold
  • 1 tsp sea salt
  • 2 scallions, chopped
  • Peanut oil for frying
How to cook:
  1. Step 1
  2. Mix the fritter ingredients together in a medium mixing bowl. The texture should be like thick pancake batter. Add more water for a thinner consistency, if desired. Adjust the seasoning to taste with salt and pepper.
  3. Step 2
  4. Heat some oil in a non-stick skillet and pour some of the fritter batter into the hot pan to form fritters that are about 3”-4” in diameter.
  5. Step 3
  6. Cook the fritters on both sides for about 3-4 minutes. Remove the fritters from the pan and place them on a paper towel to absorb excess oil.
  7. Step 4
  8. Serve the corn fritters with hot sauce and soy sauce for dipping.
Notes: Perkedel Jagung – Easy Indonesian Corn Fritters, But the dish most frequently requested by the kids is perkedel jagung (or bakwan jagung), spicy Indonesian corn fritters that are a
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