The Best Bakwan Jagung (Indonesian Corn Fritters)

Step 1

Place 1/2 of the corn kernels in a food processor and pulse a few times to chop. This step is optional. I didn't do it in the video

Step 2

Mix the chopped corn kernels (if you choose to do so) with the other 1/2 of the whole corn kernels, shrimp, aromatics, seasonings

Step 3

Mix the dry ingredients and then stir to combine. Add water and stir into a slightly runny batter. Take care not to over stir, some lumps are okay as long as you don't see any more loose flour/starch. Fold in the corn mixture and stir to just until combine

Step 4

Heat about 1 inch of oil over medium heat. Scoop about 1 spoonful of the batter and gently lower it to the hot oil. Fry it thinly and they will be crispy. You may want to fry one first and then taste to see if you need to add more salt (as you can't taste the "raw" mixture) and adjust by adding more salt if needed before frying more.

Step 5

I recommend frying at the side of the pan instead of the middle (which is the hottest part). Make sure you control the heat or they will get burn on the outside but the inside is still not cooked through. Fry about 5-6 pieces at a time until both sides are golden brown and crispy

Step 6

Remove and put on an absorbent paper towel and keep them warm in the oven while you finish frying the rest