Dairy-Free Bakwan Jagung (Corn Fritters)

Ingredients

• 2 cups Corn Kernels
• 1/2 cup All-Purpose Flour
• 1/4 cup Rice Flour
• 2 stalks Green Onions
• 1 stalk Celery Stalk
• 2 cloves Garlic
• 1/2 teaspoon Turmeric Powder
• 1/4 teaspoon Coriander Powder
• 1/2 cup Water
• 1/2 teaspoon Salt
• 1 cup Vegetable Oil

Instructions

1. 1Thinly slice the 2 stalks of green onions into approximately 1/8-inch thick rounds, finely chop the 1 stalk of celery into approximately 1/8-inch pieces, and finely mince the 2 cloves of garlic. In a large bowl, combine the 2 cups of corn kernels, 1/2 cup of all-purpose flour, 1/4 cup of rice flour, the sliced 2 stalks of green onions, the chopped 1 stalk of celery, the minced 2 cloves of garlic, the 1/2 teaspoon of turmeric powder, the 1/4 teaspoon of coriander powder, and the 1/2 teaspoon of salt.
2. 2Gradually pour the 1/2 cup of water into the bowl with the corn mixture. Stir everything together thoroughly with a spoon or spatula until a thick, uniform batter forms and there are no dry pockets of flour remaining.
3. 3Place a 10-inch skillet over medium-high heat. Pour the 1 cup of vegetable oil into the skillet and allow it to heat for 3 to 5 minutes, until the oil shimmers and reaches approximately 350°F (175°C).
4. 4Carefully drop rounded spoonfuls of the batter into the hot 1 cup of vegetable oil in the 10-inch skillet, leaving space between each fritter to avoid overcrowding.
5. 5Fry the fritters for 2 to 3 minutes on each side, until they are a deep golden brown and appear crispy; listen for a gentle sizzle as they cook, which indicates the oil is at the correct temperature.
6. 6Using a slotted spoon, carefully remove the cooked fritters from the hot oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat the steps of dropping spoonfuls of batter into the hot oil and frying, in batches, until all of the batter is used and all fritters are cooked.
7. 7Serve the dairy-free bakwan jagung warm.

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