Gluten-Free Bakwan Jagung (Corn Fritters)

Instructions

1. 1In a large bowl, combine the 2 cups of corn kernels, 1/2 cup of rice flour, and 2 tablespoons of tapioca starch. Add the 2 green onions (chopped), 2 celery stalks (chopped), 2 cloves of garlic (minced), 1/2 teaspoon of turmeric powder, 1/4 teaspoon of coriander powder, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
2. 2Gradually add the 1/2 cup of water to the bowl while mixing with a spoon or whisk. Continue mixing until you have a thick batter that holds its shape loosely.
3. 3Pour enough vegetable oil into a large, heavy-bottomed skillet to reach about 1.27 cm deep. Heat the oil over medium heat until it reaches 175°C. You can test if the oil is ready by dropping a tiny bit of batter into it; it should sizzle immediately.
4. 4Carefully spoon about 2 tablespoons of the corn batter for each fritter into the hot oil. Do not overcrowd the skillet; cook in batches if necessary.
5. 5Fry the fritters for 2 to 3 minutes on each side. They are done when they are golden brown and feel crispy to the touch. The edges should look firm.
6. 6Using a slotted spoon or spider strainer, carefully remove the cooked fritters from the hot oil. Place them on a plate lined with paper towels to absorb any extra oil.
7. 7Serve the gluten-free bakwan jagung warm as a breakfast snack or side dish.

Substitutions

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