Egg-Free Bakwan Jagung (Corn Fritters)

Ingredients

• 2 cups Corn Kernels
• 1/2 cup All-Purpose Flour
• 1/4 cup Rice Flour
• 2 tablespoons Cornstarch
• 2 medium Shallots
• 1 clove Garlic
• 2 tablespoons Chopped Green Onions
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Turmeric Powder
• 1/4 teaspoon Coriander Powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 cup Water
• 1 cup Vegetable Oil

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

Instructions

1. 1Place about 1 cup of the 2 cups of corn kernels into a food processor or blender. Pulse until coarsely ground. Set aside.
2. 2Finely mince the 2 medium shallots and 1 clove garlic.
3. 3In a large bowl, combine the coarsely ground corn, the remaining whole 2 cups of corn kernels, the 1/2 cup of all-purpose flour, the 1/4 cup of rice flour, the 2 tablespoons of cornstarch, the minced shallots, the minced garlic, the 2 tablespoons of chopped green onions, the 1/2 teaspoon of baking powder, the 1/4 teaspoon of turmeric powder, the 1/4 teaspoon of coriander powder, the 1/2 teaspoon of salt, and the 1/4 teaspoon of pepper.
4. 4Gradually add the 1/2 cup of water to the dry ingredients, mixing with a spoon or spatula until the batter is just combined. Be careful not to overmix.
5. 5Pour the 1 cup of vegetable oil into a large, heavy-bottomed skillet. Heat the oil over medium heat until it reaches 175°C.
6. 6Carefully drop rounded tablespoons of the batter into the hot oil, being careful not to overcrowd the skillet. 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 bakwan jagung from the skillet and place them on a plate lined with paper towels to drain any excess oil.

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