Crispy fried corn fritters studded with scallion and a light spice blend, a beloved Indonesian street snack served with chile sauce.
Bakwan jagung are among the most popular fried snacks (gorengan) found across Indonesia, sweet corn kernels bound in a light, seasoned batter and fried until the edges turn deeply golden and crisp. The batter is kept thin, just enough to bind the corn together, so the fritters stay light and let the corn's natural sweetness shine through against the savory background of garlic, coriander and scallion. Sold hot from street carts alongside other gorengan like tempeh and banana fritters, bakwan jagung are best eaten fresh with a drizzle of sambal or a side of fresh chile sauce for dipping.
Serves 4
Combine corn kernels, flour, rice flour, eggs, scallions, garlic, coriander, salt and white pepper, adding just enough water to form a thick, cohesive batter.
Heat oil in a wok or deep skillet to 350F/175C.
Drop heaping tablespoons of the batter into the hot oil, flattening slightly, and fry 3-4 minutes per side until deeply golden and crisp.
Flatten each spoonful of batter slightly as it hits the oil, so the fritter cooks through evenly without a raw center.
Drain on paper towels.
Serve hot with sambal or chile sauce.
Keep the batter just thick enough to bind the corn together — too much flour makes the fritters heavy and doughy rather than light.
Flatten each fritter slightly as it goes into the oil, which helps it cook through evenly without leaving a raw, undercooked center.
Fry in batches at a steady, moderate-high temperature so the fritters develop a proper crisp exterior.
Adding diced carrot or shrimp to the batter gives extra flavor and texture.
A spicier version mixes a bit of chopped chile directly into the batter.
Using fresh corn cut straight off the cob gives the best sweetness, though frozen corn works well too.
Best eaten fresh and hot; refrigerate leftovers up to 2 days and reheat in an oven or air fryer to help re-crisp rather than microwaving.
Bakwan jagung is part of Indonesia's extensive gorengan tradition, a category of fried snacks sold from street carts throughout the country, enjoyed at any time of day, often alongside a hot cup of sweet tea.
Yes, drain it thoroughly first, since excess liquid will thin the batter too much.
The oil temperature was likely too low — maintain a steady, hot frying temperature and don't overcrowd the pan.
Add a bit more flour, a tablespoon at a time, until the batter reaches a thick, cohesive consistency that holds the corn together.
Per serving (140g / 4.9 oz) · 4 servings total
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