Bakwan jagung or some people call it perkedel jagung is one of a most popular food in Indonesia. Basically, it’s a corn fritter seasoned with garlic and shallots. These corn fritters are usually eaten with rice and sambal. Bakwan jagung can also serve as a condiment for bubur Manado (rice and vegetable porridge from Manado, North Sulawesi).
There are some variations of bakwan jagung in Indonesian household. Some people like to add chopped spring onion, while the others like to add thinly sliced kaffir lime leaves. Some use coconut milk and combine the all-purpose flour with rice flour.
My grandma like to add chopped flat leaf parsley to her corn fritters. She also likes to mashed half of the corn to get the juices from the corn and add the whole corn kernels for texture. You can add peeled shrimp or just skip it for a vegetarian version.
- 2 sweet corn
- 2 cloves garlic
- 3 shallots
- 1 teaspoon white peppercorn
- 2 red chillies
- 50 g flour
- 2 eggs
- 1 tablespoon chopped parsley
- Grind together white peppercorn, garlic and shallot using mortar and pestle until you got a fine paste. Set aside
- Cut the kernels from the cob with a sharp knife, place half of the corn in a big bowl. Using mortar and pestle, grind together half of the corn and spices paste.
- Transfer the corn and spices mixture into a bowl and mix it together with the corn kernels. Add eggs, flour, chopped parsley, mix it together until you got a thick mixture and no lumps, season with salt.
- Heat oil in a wok or a heavy-bottomed skillet over medium-high heat. When the oil is hot enough drop a spoonful of batter into a hot oil, you can fry about 4-6 fritters at a time, depend on your skillet size. Fry until golden brown, about 2 minutes on each side.
- Remove the fritters and drain on paper towel. Serve with chilli sauce