Bakwan Jagung (Corn Fritters)

Ingredients

• 2 cups Corn Kernels (fresh or frozen)
• 1/2 cup All-Purpose Flour
• 1/4 cup Rice Flour
• 2 medium Shallots
• 1 clove Garlic
• 2 stalks Green Onions
• 1 large Egg
• 1/2 cup Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: If using fresh corn, cut the kernels off the cob to get 2 cups of corn kernels. Finely mince the 2 medium shallots and 1 clove garlic. Thinly slice the 2 stalks of green onions.
2. 2Make the batter: In a large bowl, combine the 2 cups of corn kernels, 1/2 cup of all-purpose flour, and 1/4 cup of rice flour. Add the minced shallots, minced garlic, sliced green onions, 1 large egg, 1/2 cup of water, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir everything together until it is well combined and forms a thick batter.
3. 3Heat the oil: Pour the 2 cups of vegetable oil into a large, heavy-bottomed skillet or wok. Heat the oil over medium heat until it reaches 175°C.
4. 4Fry the fritters: Carefully drop rounded tablespoons of the batter into the hot oil, being careful not to overcrowd the skillet. Fry the fritters for 3 to 4 minutes per side, until they are golden brown and crispy. You should hear a gentle sizzle as they cook.
5. 5Drain the fritters: Using a slotted spoon, remove the fried fritters from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
6. 6Serve the fritters: Arrange the Bakwan Jagung on a serving platter. Serve immediately while they are hot and crispy.

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