I don’t know a kiwi who doesn’t love a good corn fritter. They’re a classic – whether you stack them with bacon for breakfast, or serve them with dinner.
My mum always made hers with creamed corn; they were fried in the skillet until almost charred, and the insides nice and gooey.
My partner is Indonesian, and his version – Bakwan Jagung – is slightly different. He recalls enjoying them with family on rainy afternoons, accompanied by hot cups of tea.
Bakwan Jagung are deep-fried, and flavoured with onion, garlic and ginger. Many also contain kaffir lime leaf and finely chopped shrimp – both of which I’ve included in this recipe. You can buy frozen kaffir lime leaves at Asian supermarkets; alternatively you can use coriander or leave it out altogether.
17th August is Indonesia Independence Day; this year marked 77 years since the nation declared independence from colonisation. Have a go at this recipe – they’ll be perfect for the rainy spring afternoons we’re expecting!
This recipe was first published in the Taupo Herald 08/09/2022. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. You can read the Taupo Herald online here - keep an eye out on each week's publication for my newest recipes.
Bakwan Jagung (Indonesian Corn Fritters)
Course: Snacks, SidesCuisine: Indonesian20
fritters20
minutesEnjoy these flavourful fritters as a mid-afternoon snack or lunch, with a bowl of sweet chilli sauce for dunking.
Ingredients
3 cups corn kernels
2 medium onions, roughly chopped
6 cloves garlic, chopped
5g ginger, chopped
1 cup plain flour
1/2 cup rice flour
4 kaffir lime leaves, vein removed and finely chopped
1 tsp chilli flakes
1 tsp salt
3 eggs
1/4 cup finely chopped cooked shrimps
Directions
- In a small food processor, process roughly ⅓ of the corn with onion, garlic and ginger until a chunky paste.
- In a large bowl, combine flours, chopped lime leaves, chilli flakes and salt. Add corn mixture and mix until a dough forms. Lastly add eggs, and mix to incorporate.
- Heat 10cm oil in a heavy-based pot or deep fryer over high heat. To test heat, add a little bit of batter to the oil – if it bubbles immediately, the oil is hot enough. To cook the fritters, gently spoon about 2-3 tbsp of batter per fritter into the oil. Make sure you don’t overcrowd the pot – the fritters shouldn’t touch each other. After about 4 minutes, flip each fritter – the bottoms should be lightly browned. Continue cooking for another 2-3 minutes, until both sides are nicely browned and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.
- Serve immediately, with sweet chilli sauce and fresh coriander.