Here’s another Indonesian inspired recipe made vegan friendly.
Ingredients – makes about 7 fritters
- 400 g canned corn
- 1/2 red onion, chopped
- 2 cloves of garlic
- 1 large chilli, deseeded
- 1 tsp of salt
- 2 tbsp cornstarch
- 1/2 cup plain flour
- Oil for frying
Method
- Cut the onion, garlic and chilli and put it in a small bowl.
- Put 1/4 cup of corn kernels into the blender with the onion, garlic and chilli and blitz it a few times so it forms into a paste consistency.
- Put the paste in a mixing bowl and then add the flour, cornstarch and salt. Mix well to combine.
- Add about 1 inch of oil into a wok and heat it up. When a piece of batter starts to sizzle, the oil is ready.
- Get a spatula scoop of the batter, shaping it slightly rounded and slide it gently down into the wok. Repeat this process to fit the pan with more fritters to ensure the heat of the oil remains stable.
- Fry and flip to ensure that all sides are cooked for around 5-7 minutes. Turn down the heat if the fritters are browning too quickly. When a chopstick is inserted and comes out clean, the fritters are ready.
- Serve with some fresh chilli, a sprinkle of salt and dipping sauce!
Have you tried bakwan jagung? Let me know your thoughts!
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