Dairy-Free & Egg-Free Bakwan Jagung (Corn Fritters)

Ingredients

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

Instructions

1. 1Finely mince the 2 cloves of garlic.
2. 2Thinly slice the 2 stalks of green onions.
3. 3In a large bowl, combine the 2 cups of corn kernels, 1/2 cup of all-purpose flour, 1/4 cup of rice flour, 1/2 cup of water, the minced garlic, the sliced green onions, 1/2 teaspoon of coriander, 1/4 teaspoon of turmeric powder, and 1/2 teaspoon of salt.
4. 4Stir everything together until it forms a thick batter. Make sure there are no dry pockets of flour.
5. 5Pour enough vegetable oil into a large, heavy-bottomed skillet to reach a depth of about 1/2 inch. Heat the oil over medium heat until it shimmers, approximately 325°F to 350°F (160°C to 175°C).
6. 6Carefully drop rounded tablespoons of the batter into the hot vegetable oil, being careful not to overcrowd the skillet. Fry for 3 to 5 minutes per side, until the fritters are a deep golden brown and feel firm to the touch.
7. 7Use a slotted spoon to remove the cooked fritters from the oil. Place them on a plate lined with paper towels to absorb any excess oil.
8. 8Serve the bakwan jagung hot.

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