What makes summer is on my top favorite waiting list? Yes, the heat and the ice cream temptation which never stop! Besides that, the perk of the summer is the fruits and produces that really makes you want to celebrate life again and again!
I went to farmer market during the summer and voila, they have bunch whole of sweet corn, fresh from the farm! This time I want to make my favorite crispy corn fritter. Easy peasy and tasty!
Crispy corn fritter that we call ” bakwan jagung” in Indonesia is the typical of side dishes or snacks that we can find easily in Manado dishes or some Javanese people making this as well. This dish is very easy to make, so everyone can make it as long as they have the ingredients!
Sweet corn fritter will be best when we can find fresh corn, I’ve tried to use frozen corn during the winter but I don’t think it brings the best taste of it. So here we go, let’s start to make this super easy recipe!
Preparation & Ingredients
- 3 medium size fresh sweet corn
- white pepper, freshly grounded
- 1/2 to 3/4 cup all purpose flour ( depends on how watery your corn is )
- 1 tbsp rice flour
- 1 tsp salt
- 3 – 4 stalks scallions ( thinly sliced )
- 2-3 stalks chinese celery ( thinly chopped )
- 50 gram carrots (small diced or tiny cubes, but this is optional)
- 1 egg
- 3 cloves garlic
- 1 shallot
- canola oil
- 1/4 cup water if needed*
How to make
- Peel & shred the first two corn cobs and set aside into one medium bowl, while another corn need to be grind on the mortar or food processor.
- If you use food processor, put the garlic & shallot in, along with the one peeled corn but we dont want to make puree. We just need the extract without making it too smooth. We only need to take the natural sweetness from the corn while blending it with the garlic.
- Mix together all the corn together in medium bowl, put the scallion, chinese celery, white pepper, salt and sugar. Mix well until well incorporated and beat an egg to the mixture. (In this step you can prepare your pot oil or sauce pan in medium high heat)
- Pour half cup of all purpose flour plus 1 tbsp of rice flour into the mixture. This mixture will not be too thick since we have the corn juice so we dont need to add water, but if it happened that your mixture is too thick, feel free to add a little bit of water to adjust.
- Once the mixture is done with its consistency that we want, we can start to fry them in a small batch. Use one table spoon to take the mixture and pour them into the oil. Do not flip them back and forth, only once each side. If it’s already golden brown, flip into other side until it’s good to go.
- Put in the dry towel paper to absorb the excess oil and serve with ranch, mayonnaise, or any dipping sauce you like. Indonesian usually enjoy this with pieces of bird’s eye chili or sambal.