Bakwan Jagung | Indonesian Corn Fritters

In this recipe, I’m bringing a little slice of Indonesia to your kitchen with one of my favorite street food snacks: Bakwan Jagung, also known as perkedel jagung and corn fritters. These golden, crispy corn fritters are a staple in Indonesian cuisine, perfect as an appetizer, snack, or even a side dish… and they’re addictively good! I make variations of this dish all the time, mostly with vegetables that I want to use up.

This is the rare time I only have corn, so I took this opportunity to whip up this quick and easy recipe for you. If you love quick and easy snacks that pack a punch of flavour, you’re going to adore this one.

What is Bakwan Jagung?

Bakwan Jagung, or Indonesian corn fritters, are savoury fritters made from corn kernels, combined with a simple batter and easy aromatics. It’s also known as begedil jagung or perkedel jagung. These fritters are deep-fried until crispy and golden brown, resulting in a delightful texture that’s both crunchy on the outside and tender on the inside.

Quick Indonesian linguistic lesson:

• Bakwan: Fritters

• Jagung: Corn

Why You’ll Love This Recipe

• Quick and Easy: Perfect for a speedy snack or appetiser, with pantry-staple ingredients.
• Addictively Good: The natural sweetness of corn, the crunch and easy aromatics make these so addictive. These disappear almost as soon as they’re out of the oil!
• Versatile: Great as a snack, side dish, or even a vegetarian main.
• Crowd-Pleaser: Ideal for parties, gatherings, or a cozy night in.

Key Ingredients for Bakwan Jagung

• Corn Kernels: The star of the show, bringing sweetness and texture! Fresh corn is preferred, so it stays nice and crisp, but I almost always use canned corn! Drain as much as possible to get as little moisture as possible.
• Blend of Flours: For the batter that holds everything together. My secret tip to getting effortlessly crisp corn fritters is a hit of rice flour! Cornstarch will work too.
• Eggs: Adds richness and helps bind the mixture.
• Shallots and Garlic: Aromatic base for depth of flavor.
• Scallions and cilantro: Herbs add freshness and colour to the bakwans.
• Salt and Pepper: Essential for seasoning.
• Water: To achieve the perfect batter consistency. For extra crispiness, use cold water! It helps inhibit the gluten formation in the batter that can cause batter sogginess. BUT! Optional; adding rice flour is enough to get you that extra crispiness.
• Vegetable or any Neutral-Tasting Oil: For frying to golden perfection.

Key Steps to Making Bakwan Jagung

1. Prepare the Corn

• If using fresh corn, shuck the corn and remove the kernels.
• If using canned or frozen corn, thaw if necessary, and drain as much of the liquid as possible.

2. Make the Batter

• In a large bowl, combine the all-purpose flour, rice flour, spring onions, cilantro, garlic, shallots or onions, salt, and black pepper. Mix well.
• Add the corn kernels, crack the egg, and pour in the water. Fold and mix until you get a smooth batter that is slightly runny. A thinner batter will yield crispy, light bakwans! That said, a thicker, pancake batter will get you a crisp, and slightly spongy bakwan, which is also delicious. It will be easier to hold together more corn as you fry it later on. Either way works for Bakwan Jagung.
• Stop mixing once well-combined – do not overmix.

3. Heat the Oil

• In a large skillet or frying pan, heat about 1 inch (2.5 cm) of vegetable oil over medium heat.
• To test the oil, I like to place long wooden chopsticks; if bubbles come up the oil is ready.
• Alternatively, add a drop of batter to the oil. If it sizzles and rises to the surface, the oil is ready.

4. Fry the Fritters

• Using a tablespoon or ladle, drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Scoop more of the corn kernels into the ladle.
• Fry in batches, making sure not to overcrowd the pan. Cook for about 2-3 minutes on each side, or until the fritters are golden brown and crispy.

CAUTION! The kernels may pop! Especially if you’re using fresh corn. Cover the pan with a oil splatter guard, or partly cover the pan with a lid to protect your space (and maybe your face!).

5. Drain and Serve

• Remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

Tips and Tricks for Ultra-Crispy Bakwan Jagung

1. Use Rice Flour: Rice flour has a lighter texture than all-purpose flour, which helps create a crispier exterior. Incorporate it into your batter for that extra crunch. Rice flour gives a lighter texture, but you can use cornstarch too.
2. Ice-Cold Water: As mentioned earlier, using ice-cold water helps inhibit gluten development! Apparently it also a temperature shock when the batter hits the hot oil, leading to a crispy texture. Mix cold water into the batter right before frying.
3. Thinner Batter: A thinner batter spreads out easier in the oil, creating more surface area to become crispy. Adjust the consistency of your batter by adding water until it is just thick enough to coat the corn, it’s ok for it to be slightly runny.
4. Fry in Batches: Don’t overcrowd the pan. Frying in batches ensures that the temperature of the oil doesn’t drop too much, allowing each fritter to fry up crispy and golden. Overcrowding can lead to uneven cooking and less crispy fritters.
5. Serve Immediately: After frying, place the fritters on a wire rack or a plate lined with paper towels to drain excess oil. This step helps maintain crispiness. Bakwan Jagung is at its crispiest when served fresh from the fryer.

Storing and Reheating Instructions

Storing:

• Store any leftover Bakwan Jagung in an airtight container in the refrigerator for up to 3 days.

Reheating:

• Air Fry/Oven/Toaster Oven: Reheat at 350°F (175°C) for about 10 minutes, or until crispy.
• Stovetop: Heat a non-stick pan over medium heat and reheat the fritters for a few minutes on each side.
• Microwave: The easiest way to reheat is to microwave for about 1-2 minutes. This is the least ideal though since it’s not going to crisp up your bakwan jagung… though I have to admit to resorting to this when I was a quick snack right now!

How to Serve

Bakwan Jagung is best served hot and fresh from the fryer. These fritters are incredibly versatile and can be enjoyed in various ways:

• As a Snack: Simply on their own, with a sweet chili dipping sauce.
• Side Dish: Accompanying your favorite Indonesian mains like Nasi Goreng or Soto Ayam.
• Appetizer: Serve at the start of a meal to whet the appetite.
• Party Platter: Perfect for sharing at gatherings and parties, alongside other finger foods.