Bakwan Jagung (Corn Fritters)

Instructions

1. 1In a large bowl, combine the 2 cups of corn kernels, 0.5 cup of all-purpose flour, 0.25 cup of rice flour, 2 stalks of chopped scallions, 2 cloves of minced garlic, 0.5 tsp of ground coriander, 0.25 tsp of turmeric powder, and 0.5 tsp of salt.
2. 2Gradually add the 0.5 cup of water to the bowl, mixing gently until all the dry ingredients are just moistened. Be careful not to overmix the batter.
3. 3Pour the 500 ml of vegetable oil into a deep frying pan or a wok. Heat the oil over medium heat until it reaches 175°C. You will know the oil is ready when a tiny drop of batter sizzles immediately.
4. 4Carefully drop rounded spoonfuls of the corn mixture into the hot oil. Do not put too many spoonfuls in at once, as this can lower the oil temperature and make the fritters stick together. Aim for about 4-5 fritters at a time, depending on the size of your pan.
5. 5Fry the fritters for 3-4 minutes per side, until they are a deep golden brown and appear crispy. Adjust the heat as needed to maintain the oil temperature.
6. 6Using a slotted spoon or tongs, remove the cooked fritters from the oil. Place them on a plate lined with paper towels to absorb any extra oil. Repeat with the remaining batter.
7. 7Serve the bakwan jagung hot, with chili sauce if desired.

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