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 seeded red chili in there for specks of red color.
HOW TO MAKE REALLY GOOD BAKWAN JAGUNG
1. PREPARE THE BATTER (RIGHT BEFORE COOKING FOR OPTIMUM RESULT)
Place 1/2 of the corn kernels in a food processor along with the shrimp (if using), shallots and garlic and pulse a few times until finely chopped.
2. Mix the grind corn mixtures along with the other half of the corn kernels, eggs, and seasonings. Stir to mix everything.
3. COOK THE BAKWAN JAGUNG IMMEDIATELY
Don’t let the batter sits around for too long as it will continue to get watery. Heat about 3 Tbsp of oil for pan-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 on both sides. Continue with the rest.
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’ve tried frying bakwan jagung with a round egg ring as well. It helps to maintain that round circle shape, but really, there’s no need for that.
TIPS ON HOW TO MAKE GOOD INDONESIAN BAKWAN JAGUNG / PERKEDEL JAGUNG
1. Only prepare the batter when you are ready to cook
The longer the batter sits, the watery it will be. So only prepare the batter when you are ready to cook them
2. Grind 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 help in binding the fritters later.
3. 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
4. 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.
TO MAKE GLUTEN-FREE BAKWAN JAGUNG
I’ve tried to substitute all-purpose flour with gluten-free all-purpose flour and rice flour and they turned out good too. You can also substitute with cornmeal. I haven’t tried it myself with bakwan jagung, but I’ve seen people tried that before.
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.
DID YOU MAKE THIS BAKWAN JAGUNG RECIPE?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
Please weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.
- 500 gr sweet corn kernels - Thawed if used frozen corn kernels
- 100 gr shrimps - cleaned, deveined and finely minced, optional
- 60 gr all-purpose flour
- 2 large egg
- 1 tsp salt
- 1/2 tsp ground white pepper
- 2 red Thai chilis - seeded and chopped
- Oil for frying
- 2 shallots - peeled
- 2 cloves garlic - peeled
- 3 Tbsp chopped Chinese celery leaves - or you can use flat chives or green onion
Only prepare the batter right before frying:
- Place 1/2 of the corn kernels in a food processor along with the shrimp (if using), shallots and garlic and pulse few times until finely chopped
- Mix the grind corn mixtures along with the other half of the corn kernels, eggs, and seasonings. Stir to mix everything
- Heat about 3 Tbsp of oil for pan 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 on both sides. 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
- Continue with the rest of the mixture. You can serve with any of your favorite sweet chili sauce or just eat them as is