Bakwan Jagung (Corn Fritters)

Ingredients

• 2 cups Corn kernels
• 1/2 cup All-purpose flour
• 1/4 cup Rice flour
• 2 tbsp Green onions, sliced
• 1 tbsp Celery leaves, chopped
• 1 clove Garlic, minced
• 1/2 tsp Ground coriander
• 1/4 tsp Turmeric powder
• 1/2 tsp Salt
• 1/2 cup Water
• 1 cup Vegetable oil, for frying

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

Instructions

1. 1In a large bowl, combine the 2 cups of corn kernels, 1/2 cup of all-purpose flour, 1/4 cup of rice flour, 2 tablespoons of green onions, 1 tablespoon of celery leaves, 1 clove of garlic, 1/2 teaspoon of ground coriander, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt.
2. 2Gradually add the 1/2 cup of water to the bowl, mixing with a spoon or whisk until you have a thick batter. Make sure there are no dry flour pockets.
3. 3Pour the 1 cup of vegetable oil into a 25.4 cm skillet. Heat the oil over medium heat until it reaches 175°C.
4. 4Carefully drop rounded tablespoons of the corn batter into the hot oil. You should be able to fit about 3-4 spoonfuls at a time without overcrowding the skillet.
5. 5Gently flatten each spoonful of batter with the back of your spoon. Fry the corn fritters for 3 to 4 minutes per side, or until they are golden brown and crispy.
6. 6Using a slotted spoon, remove the cooked corn fritters from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
7. 7Repeat steps 4 through 6 with the remaining batter until all the corn fritters are cooked.

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