🌽Gratuit

Beignets de maïs indonésiens

Name: Beignets de maïs indonésiens
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: ID
Ingredients: 400g sweet corn kernels (fresh, frozen and thawed, or canned and drained); 2 spring onions, sliced; 2 shallots, finely chopped; 2 cloves garlic, crushed; 2 tbsp chopped celery leaves or cilantro; 100g plain flour; 2 tbsp rice flour (or cornstarch); 1 egg; ½ tsp ground coriander; 1 tsp salt; ¼ tsp white pepper; 80ml cold water; oil for frying

Photo : Zoshua Colah / Unsplash

15m

Prépa

20m

Cuisson

Portions

Facile

Difficulté

Beignets croustillants de maïs doux à l'oignon vert et à l'ail, frits à la cuillère.

#indonesian#corn#fritters#snack#fried#street-food

Portions

Ingrédients

Nutrition

calories330

protein8g

carbs44g

fat14g

fiber4g

Par portion

Étapes

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.

⏱5:00

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

⏱5:00

Drain and serve

Lift out onto paper towels. Serve hot with chili sauce or sambal.

History & Culture

The Story Behind the Dish

📍 Java, Indonesia📅 Traditional🌽 ID

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.