Bakwan Jagung (Crispy Corn Fritters)
Photo: Zoshua Colah / Unsplash
Sweet corn kernels held together with a light, savory batter of spring onion, garlic, shallot and celery leaves, fried in spoonfuls until crispy and golden. Great with chili sauce.
Servings
Ingredients
Nutrition
Per serving
Steps
Crush some corn
Put half the corn in a bowl and press it roughly with a fork or potato masher. This releases some juice and helps the fritters stick together.
Make the batter
Add the rest of the corn, spring onions, shallots, garlic, celery leaves, both flours, egg, coriander, salt and pepper. Add the water and mix into a thick batter that just coats the corn.
Heat the oil
Heat about 1 cm of oil in a frying pan over medium heat. Drop in a little batter to test: it should sizzle at once.
Fry
Drop heaped tablespoons of batter into the oil and flatten them a little with the back of the spoon. Fry for 2–3 minutes per side until deep golden and crispy. Don't put too many in the pan at once.
Drain and serve
Lift out onto paper towels. Serve hot with chili sauce or sambal.
Crush some corn
Put half the corn in a bowl and press it roughly with a fork or potato masher. This releases some juice and helps the fritters stick together.
Make the batter
Add the rest of the corn, spring onions, shallots, garlic, celery leaves, both flours, egg, coriander, salt and pepper. Add the water and mix into a thick batter that just coats the corn.
Heat the oil
Heat about 1 cm of oil in a frying pan over medium heat. Drop in a little batter to test: it should sizzle at once.
Fry
Drop heaped tablespoons of batter into the oil and flatten them a little with the back of the spoon. Fry for 2–3 minutes per side until deep golden and crispy. Don't put too many in the pan at once.
Drain and serve
Lift out onto paper towels. Serve hot with chili sauce or sambal.
The Story Behind the Dish
Bakwan are fried vegetable fritters sold from street carts called gorengan stalls, which fry snacks all day long. Corn bakwan, also called perkedel jagung or dadar jagung, is a favorite in Central and East Java, where corn grows well.
They are a classic afternoon snack, eaten hot with a cup of sweet tea or coffee.
⭐ Why It's Famous
The sweet pops of corn inside a crispy, savory crust make them hard to stop eating.
💡 Fun Fact
Indonesians often eat bakwan with a fresh green bird's-eye chili, taking a bite of fritter and then a tiny bite of chili.
Java, Indonesia
-7.80°S, 110.37°E
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