Bakwan Jagung (Corn Fritters)

Ingredients

• 2 cups Corn Kernels
• 1/2 cup All-Purpose Flour
• 1/4 cup Rice Flour
• 1 large Egg
• 2 stalks Green Onions
• 2 cloves Garlic
• 1 medium Shallot
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Coriander Powder
• 1/4 cup Water
• 2 cups Vegetable Oil

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

Instructions

1. 1Finely chop the 2 stalks of green onions. Finely mince the 2 cloves of garlic. Finely mince the 1 medium shallot.
2. 2In a large bowl, combine the 2 cups of corn kernels, the chopped green onions, the minced garlic, and the minced shallot.
3. 3Add the 1/2 cup of all-purpose flour, the 1/4 cup of rice flour, the 1 large egg, the 1/4 teaspoon of turmeric powder, and the 1/4 teaspoon of coriander powder to the bowl. Mix everything together.
4. 4Gradually add the 1/4 cup of water to the mixture, stirring continuously until you have a thick batter. It should be thick enough to hold its shape when spooned.
5. 5Pour the 2 cups of vegetable oil into a wok or a large, deep frying pan. Heat the oil over medium-high heat until it reaches 175°C.
6. 6Carefully spoon about 2 tablespoons of the batter into the hot oil for each fritter, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, until the fritters are golden brown and crispy. You will hear a gentle sizzle as they cook.
7. 7Using a slotted spoon, remove the cooked fritters from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter.
8. 8Serve the Bakwan Jagung hot.

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