Indonesian Bakwan Jagung (Corn Fritters)

• •2 cup Fresh or frozen corn kernels (if frozen, thaw and drain well)
• •1 cup All-purpose flour
• •2 tbsp Rice flour (for extra crispiness)
• •1 piece Egg (large)
• •2 piece Shallots (minced)
• •2 piece Garlic cloves (minced)
• •1 piece Red chili (finely chopped, deseeded for less heat (optional))
• •2 piece Kaffir lime leaves (thinly sliced, remove central vein)
• •2 tbsp Fresh cilantro (chopped)
• •1 tsp Salt (to taste)
• •0.5 tsp Black pepper (freshly ground)
• •0.5 cup Water (or as needed)
• •3 cup Vegetable oil (for deep frying)

Instructions

1. 1

   Prepare the corn: If using fresh corn, cut the kernels off the cob. If using frozen, thaw and pat dry thoroughly to remove excess moisture. Place about half of the corn kernels into a food processor and pulse a few times until roughly chopped, but not puréed. This creates texture. Combine with the remaining whole corn kernels in a large mixing bowl.

2. 2

   Make the batter: To the corn bowl, add the all-purpose flour, rice flour, egg, minced shallots, minced garlic, chopped red chili (if using), sliced kaffir lime leaves, chopped cilantro, salt, and black pepper. Mix well to combine.

3. 3

   Adjust consistency: Gradually add water, starting with 1/4 cup, mixing until the batter is thick enough to hold its shape but still somewhat loose. It should coat the corn kernels without being too runny or too stiff. Add more water a tablespoon at a time if needed.

4. 4

   Heat the oil: Heat the vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small drop of batter should sizzle immediately when added to the oil.

5. 5

   Fry the fritters: Carefully drop spoonfuls (about 1.5-2 tablespoons each) of the corn batter into the hot oil, being careful not to overcrowd the pan. Fry in batches.

6. 6

   Cook until golden: Fry the fritters for 3-4 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to flip them halfway through cooking. Ensure the internal temperature reaches a safe level and they are cooked through.

7. 7

   Drain and serve: Remove the cooked fritters from the oil and place them on a wire rack set over paper towels to drain excess oil. Serve immediately with a sweet chili sauce or sambal for dipping.

Chef's Tips

• 💡For extra crispiness, ensure your corn is very dry before mixing into the batter. Patting thawed frozen corn with paper towels is crucial.
• 💡Do not overcrowd the frying pan; this lowers the oil temperature and can result in greasy, soggy fritters. Fry in small batches.
• 💡Experiment with other herbs like spring onions or finely chopped celery leaves for different flavor notes.