Egg-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
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Coriander Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 cup Water
• 2 cups Vegetable Oil

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

Instructions

1. 1Prepare your ingredients: Measure out 2 cups of corn kernels. Finely chop the 2 stalks of green onions. Finely chop 1 stalk of celery. Mince 2 cloves of garlic. Measure 1/2 cup of all-purpose flour and 1/4 cup of rice flour. Measure 1/4 teaspoon of turmeric powder, 1/4 teaspoon of coriander powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Measure 1/2 cup of water. Measure 2 cups of vegetable oil.
2. 2In a large bowl, combine the 2 cups of corn kernels, 1/2 cup of all-purpose flour, 1/4 cup of rice flour, the chopped green onions, the chopped celery, the minced garlic, 1/4 teaspoon of turmeric powder, 1/4 teaspoon of coriander powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
3. 3Gradually add the 1/2 cup of water to the bowl, mixing until you have a thick batter. Ensure there are no dry pockets of flour.
4. 4Heat the 2 cups of vegetable oil in a large, heavy-bottomed skillet or pot over medium heat until it reaches 175°C.
5. 5Carefully drop rounded spoonfuls of the batter into the hot oil. Fry for 3 to 4 minutes per side, until the fritters are golden brown and crispy. You should hear a gentle sizzle as they cook.
6. 6Using 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. This helps them stay crispy.
7. 7Serve the egg-free bakwan jagung hot.

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