Vegan Bakwan Jagung (Corn Fritters)

Ingredients

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

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

Instructions

1. 1Finely mince the 2 cloves of garlic and the 3 shallots. Thinly slice the 2 scallions.
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 sliced scallions, the minced garlic, the minced shallots, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of coriander powder, and 1/2 teaspoon of salt.
3. 3Gradually add 1/2 cup of water to the bowl while mixing with a spoon or spatula until the ingredients are just combined into a thick batter. Be careful not to overmix.
4. 4Pour enough vegetable oil into a large, heavy-bottomed pot or wok to reach a depth of about 5.08 cm. Heat the oil over medium-high heat until it reaches 175°C.
5. 5Carefully drop rounded spoonfuls of the corn mixture into the hot vegetable oil, frying about 4-5 fritters at a time to avoid overcrowding the pot. Fry for 3-5 minutes per side, until the fritters are a deep golden brown and appear crispy.
6. 6Using a slotted spoon or spider strainer, remove the fried fritters from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining corn mixture.
7. 7Serve the Vegan Bakwan Jagung hot.

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