Easy and Tasty Corn Fritter (Bakwan Jagung)

A few days ago, my husband got a quite big project that made him absorbed in his work. when he is very focused on his work, he often delays eating. It got me worried. But then, I found out that whenever I make corn fritter (in Indonesia it's called bakwan jagung / perkedel jagung / gimbal jagung), he suddenly felt the urge to eat as soon as possible :D. That really makes me happy, and I want to share that happy feeling with you.

There are many ways to make corn fritter. Some of the recipes need eggs, baking powder, leek, and many other ingredients. In this Instructables, I'm going to show you how I made my corn fritter very simple and easy, with no need for many ingredients, but still very tasty.

• 2 cobs of sweet corn or 1 1/2 cups of kernels or 1 can of corn
• Red onion (minced)
• Garlic (minced)
• 4 teaspoons of Sugar
• 1 teaspoon of Salt
• A little bit of Pepper powder
• 6-8 tablespoons of all-purpose flour
• Frying oil

Sometimes I would add 3-4 chili to add a little spicy taste.

Before I started, I wash the corn first. I used fresh corn for these fritters, so I remove it from the cob first using a knife. I stand the ear of corn inside a large mixing bowl, then sliced the kernels off so that they’re all contained within the bowl. You can also use a corn stripper, or lay an ear of corn flat on a cutting board and carefully slice the kernels off. If you are using canned corn kernel, you may want to cut back on the salt in the recipe because canned corn often contains extra sodium.

After I sliced the kernels off, I used a pestle to smash the kernels. Sometimes I used a blender, but it got too smooth/watery. I feel like I got the perfect texture (not too smooth/watery, a little bit of the whole kernel) with the pestle.

Add all the red onion, garlic, sugar, salt, pepper powder, and flour to the mixing bowl. Stir all of the ingredients together until a thick batter is formed.

Additional tip: The batter for the fritters can be stored in the fridge for up to 4 hours before you plan to use it.

Heat frying oil in a pan, then adds heaping spoonfuls of the batter. Cook the fritters on both sides until golden brown, then serve immediately and enjoy.

Additional tip: Use a neutral flavored oil with a high smoke point, such as vegetable oil, peanut oil, or safflower oil.

The best way to keep your fritters crispy is to place the cooked fritters on a cooling rack in a single layer. If you stack the cakes on top of each other, they could steam and soften. If you’re not planning to serve the fritters immediately, you can put them in a 275 degrees F oven to stay warm.

My husband and I often eat this corn fritter with a plate of warm rice and boiled bok choy / pak choi. Sometimes corn fritter can be eaten with petis (a condiment of the fermented fish or shrimp) or other sauce. That's why corn fritters are perfect for a main dish or a snack. In addition, the thing I really like when making corn fritter is the oil residue from frying corn fritter wouldn't turn dirty so easily. And the most important is my husband really likes corn fritter :D.