Indonesian Corn Fritters (Bakwan Jagung)

Ingredients

• 3-4 ears of corn, shucked and kernels removed (about 2 cups)
• 1/2 cup all-purpose flour
• 2 tablespoons rice flour (for crispiness)
• 1 large egg
• 2 shallots, finely minced or grated
• 3 cloves garlic, finely minced or grated
• 1-2 red chilies (optional, adjust to taste), finely minced
• 2 spring onions, thinly sliced
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon sugar
• 1/4 teaspoon ground white pepper
• 1/4 cup water (or as needed to reach desired batter consistency)
• Vegetable oil for deep frying

Instructions

1. Gently pound or roughly chop about half of the corn kernels to release more starch and flavor, leaving the other half whole for texture.
2. In a large mixing bowl, combine the corn kernels (both whole and slightly pounded), all-purpose flour, rice flour, egg, minced shallots, minced garlic, minced chilies (if using), sliced spring onions, salt, sugar, and white pepper.
3. Gradually add water, mixing until you achieve a thick, scoopable batter. The batter should not be too runny.
4. Heat a generous amount of vegetable oil in a wok or deep pan over medium-high heat. The oil should be hot enough for frying.
5. Once the oil is hot, carefully spoon tablespoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon to form fritters. Do not overcrowd the pan.
6. Fry the fritters for 3-5 minutes on each side, or until golden brown and crispy. Ensure they are cooked through.
7. Using a slotted spoon, remove the cooked fritters from the oil and place them on a wire rack lined with paper towels to drain excess oil.
8. Repeat with the remaining batter.
9. Serve the Bakwan Jagung warm with a dipping sauce of your choice (e.g., sweet chili sauce).