WHAT IS INDONESIAN BAKWAN JAGUNG (CORN FRITTERS)

Bakwan is Indonesian take on  Japanese Tempura or Indian bhaji.  Bakwan is generally made with shredded mixed vegetables, in this recipe I am using  corn (= jagung in Indonesian) which in this case then are called Bakwan Jagung (Corn Fritters).   I maintain to always have tins of sweet corns in my stock cabinet, they have a long shelf life and they could be handy for as and when you have friends popping in a moment’s notice.  

WHAT YOU NEED TO MAKE  INDONESIAN BAKWAN JAGUNG (CORN FRITTERS)

1 tin of sweet corn kernels  – drain from the brine and washed –  

10 – 20 grams of carrots – cut into small diced – ideally similar size as the corn kernels.

1 tsp of garlic powder

2 or 3 sprigs of spring onions – chopped

Salt &pepper for seasoning

1.5 cups of Flour – for the batter

0.5 cups of Corn Starch – for the batter

low cholesterol or canola oil for frying

2 Eggs –

0.5 cup of water – for the batter

HOW TO MAKE  INDONESIAN BAKWAN JAGUNG (CORN FRITTERS)

• in a large bowl mix flour,corn starch  eggs, a pinch of salt, a pinch of pepper and garlic powder, mix well but not vigorously until you have a consistency of thick pancake batter, 
• Add the carrots and cornkernels, add water if necessary. You are looking for the consistency of thick pancake batter here.  Since there are 2 eggs in this mixture, baking powder is not necessary. set aside
• Heat low cholesterol oil in a large deep frying pan on high heat at approximately;y 350 degrees F – or if you dont have a cooking thermometer you can test the heat by dripping a few droplets of the batter if they start bubbling straight away, you know it’s ready, scoop in the  mixture 1 scoop at a time. The scooped size will be the size of your Bakwan Jagung , big or small is totally up to you.  Don’t overcrowd the pan to avoid the fritters   sticking to each other, but if they do you can always separate them while 
• Fry on medium heat until they sare golden brown.  

Bakwan Jagung are nice compliment for afternoon drinks. I have made so many of these fritters and they are always the crowd-pleasers.