Vegan Bakwan Jagung (Corn Fritters)

Ingredients

• 2 cups Corn Kernels
• 1/2 cup All-Purpose Flour
• 1/4 cup Rice Flour
• 2 Green Onions
• 2 cloves Garlic
• 2 tbsp Cilantro
• 1/2 tsp Turmeric Powder
• 1/2 cup Water
• 1/2 tsp Salt
• For Frying Vegetable Oil

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

Instructions

1. 1In a large bowl, combine the 2 cups of corn kernels, 1/2 cup of all-purpose flour, and 1/4 cup of rice flour.
2. 2Finely chop the 2 green onions, 2 cloves of garlic, and 2 tbsp of cilantro. Add the chopped green onions, garlic, and cilantro to the bowl with the corn and flour mixture.
3. 3Add the 1/2 tsp of turmeric powder, 1/2 cup of water, and 1/2 tsp of salt to the bowl. Stir everything together until a thick batter forms. Ensure all the dry ingredients are well incorporated.
4. 4Pour enough vegetable oil into a deep fryer or large, heavy-bottomed pot to reach a depth of about 5.08-7.62 cm. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is hot enough by dropping a tiny bit of batter into it; it should sizzle immediately.
5. 5Carefully drop rounded tablespoons of the corn batter into the hot vegetable oil, being careful not to overcrowd the pot. Work in batches if necessary.
6. 6Fry the fritters for about 3-4 minutes per side, until they are a deep golden brown and appear crispy. They should sound like they are crackling in the oil.
7. 7Using a slotted spoon or spider strainer, remove the cooked fritters from the hot oil and place them on a plate lined with paper towels to drain any excess oil. This helps them stay crispy.
8. 8Serve the vegan bakwan jagung hot.

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