Corn fritters or Bakwan Jagung in Indonesian or Bahasa Indonesia, also called Perkedel Jagung, have been one of the staple food in Indonesian tables. From snack food to side dish, corn fritters have been one of Indonesians favorites. Simply and easy to make, corn fritters are readily available and easy to find in just about anywhere in Indonesia.
I grew up with corn fritters, I crave and make this recipe often. I got this recipe from my mom. This is the way I like my corn fritters, the way I have been eating them since I was little and I still enjoy them until today.
1 can of 15 oz corn kernel
2 tbsp full flour (regular tablespoons, not the measurement spoon)
1 stalk of green onion
1 small shallot bulb, minced
1/2 tsp garlic powder or two cloves of fresh garlic, minced
1/2 tsp sugar (optional, usually the corn is already sweet enough)
salt and pepper to taste
1 cup small baby shrimps (optional)
oil to fry
Drain the corn kernel. Place them in a big bowl. With big spoon, slightly mash the corn kernels. You don’t ned to mash them all. Just enough to have some so the fritters don’t look like lumps of corn kernels. Then, mix all the ingredients but the oil into the half mashed corn kernels. Mix well.
Heat oil in a pan for deep fry. Using a tablespoon to scoop the corn kernel mix, drop them into heated oil. Deep fry the corn kernel mix until golden brown and crispy. Set aside.
Eat them while they are hot with steam rice. Enjoy!