Bakwan Jagung / Perkedel Jagung (Indonesian Corn Fritters)-Super easy Indonesian style corn fritters that our family can’t stop eating and also tips that I’m sharing to make sure you make good bakwan jagung.
Bakwan jagung or sometimes called perkedel jagung in Indonesian language is a popular street food I grew up with. I am already crazy about corns. Made them into fritters and I’m out of control! lol! It’s so easy to overeat these little things, but trust me it’s really good. My mom’s recipe always uses shrimp and I believe that makes it taste even better. She usually adds some red chili in there too, but it would make it too spicy for the children. So, in this case you can substitute with sweet red bell peppers.
I would eat bakwan jagung plain like that as snacks. My kids would eat them like that too, but you are welcome to dip them in your favorite sweet chili sauce if you want to.
TIPS ON HOW TO MAKE GOOD INDONESIAN BAKWAN JAGUNG / PERKEDEL JAGUNG
1. Chop half of the corn kernels
I use a food processor to pulse half of the corn kernels. This process will make the corn leach out some its starches and moisture that will also helps in binding the fritters later
2. Reserve the other half of the corn kernels
I like to bite into some sweet corn kernels and that’s why I do not want to process all the corn into small pieces
3. Control the heat
Heat the oil to hot and then lower the heat to medium. This will prevent the bakwan jagung from getting brown too quickly but the inside is not cooked yet
4. Use egg rings if you have one
You don’t have to be obsessed with getting the shape round really. Bakwan jagung doesn’t have to be round, there’s no rule saying that 🙂 I like to use them because It helps to hold everything together and I don’t have to fry with lots of oil too. But like I said, if you don’t have one, don’t sweat it, you can still make them without much difficulty
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Bakwan Jagung / Perkedel Jagung (Indonesian Corn Fritters)
- 500 gr sweet corn kernels Thawed if used frozen corn kernels
- 6 oz shrimps cleaned, deveined and finely minced
- 80 gr rice flour
- 1 large egg beaten
- 1 tsp salt
- 1 Thai chilis or substitute with about 2 Tbsp of chopped red bell peppers seeded and chopped
- Oil for deep-frying
- 2 shallots peeled
- 2 garlic peeled
- 3 Tbsp chopped Chinese celery leaves
- Place 1/2 of the corn in a food processor along with the shrimp, shallots and garlic and pulse few times until finely chopped
- Mix the chopped corn mixtures along with the other half of the corn kernels, eggs, chili, celery leaves, flour, salt in a large mixing bowl. Stir to mix everything
- Heat about 1/2 inch of oil for frying. Lower the heat to medium and then drop one or two spoonfuls of the mixture into the hot oil and fry until golden brown. 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
- You can try to use egg rings if you have some to help hold the round shape, but you really don't have to. It's up to you. If you use it, fill the ring with the corn mixture and then use the back of the spoon to kinda smooth it out to make sure there's no "hole" so your bakwan jagung won't fall apart later. Once the fritter is golden brown at the bottom, you can remove the ring and flip to the other side and cook until golden brown
- Continue with the rest of the mixture. You can serve with any of your favorite sweet chili sauce or just eat them as is