Bakwan Jagung

Bakwan would probably mean deep-fried snack made from a mixture of vegetable or shrimps. I am not sure if the meaning of it is actually true but I think it is somewhat meant something like that, at least I hope it would mean like that ;) Bakwan Jagung is corn fritter. A deep-fried snack made from a mixture of batter and corn.

ingredients:

makes 8 snacks

1 can sweet corn, 212 ml (netto weight 150 gr)
1 cup flour
2 tbs rice flour
half shallot or about 2 cm thick with diameter of 3 cm or just small amount of shallot, peeled
2-3 garlic cloves, peeled
1 tsp coriander seed or use  coriander powder
salt and pepper
1/2 cup finely chopped spring onions
1/4 cup finely chopped celery leaves (optional)
1/2 cup water
cooking oil for deep-frying

method:

1. Grind the shallot, garlic, coriander and salt until smooth paste. The use of food processor is okay too here.

2. Add the corn and gently grind it together with the shallot+garlic+coriander paste. Do not grind it violently as it will crush the corn too much, just grind slowly and softly only to flat the corn and to nicely mix it all up. using a food processor could be a little bit tricky here as the corn can be crushed too much, but it is not impossible to use food processor. I did it once and it worked just fine. Just be careful not to smooth-processed the corn.

3. In a bowl, combine together; the ground corn mixture, the flour, the rice flour and the chopped spring onions.

4. Add  water, mix it all together until it becomes a firm batter and not to liquid-ish (look at the picture below as reference) and feel free to add a bit more water if necessary.

5. Heat the oil in a frying pan and fill it in with cooking oil. Once the oil hot enough, about 175°C/350°F, ladle the batter to the hot oil and spread it a little bit to the side.

6. Deep-fry the batter for about 2 minutes one side, then turn over and fry again until it turns golden brown. Remove with slotted spoon and drain well with kitchen paper.