Nourish: Indonesian Corn Fritters
March 29, 2024
Presenting our newest culinary exploration on NOURISH: Indonesian Corn Fritters, also known as Bakwan Jagung. A fusion of vibrant flavors and irresistible textures, this dish reimagines the classic corn fritter with an Indonesian twist, promising a journey of sensations that take you straight to the bustling streets of Jakarta.
Golden-brown, crispy fritters, infused with fragrant spices and sweet kernels of corn, each bite is a harmonious blend of savory and spicy flavors. Whether enjoyed as a snack or part of a larger Indonesian feast, these fritters are sure to tickle your tastebuds and leave you wanting for more.
While not traditional, we're taking these fritters to the next level by serving them with a delicious Sambal Matah on the side, elevating the experience with an extra burst of freshness and spice.
Sambal Matah, a traditional Indonesian condiment hailing from Bali, is known for its vibrant flavors and fresh ingredients. Made with a combination of thinly sliced shallots, minced garlic, sliced red and green chilies, lemongrass, lime juice, coconut oil, and seasoning, this raw sambal adds a refreshing contrast to the rich and savory flavors of the corn fritters. Join us as we uncover the secrets to creating the perfect balance of sweet, savory, and spicy flavors that define Indonesian cuisine.
Now, let's delve into the recipe:
Ingredients
Indonesian Corn Fritters Ingredients
- 3 ears fresh cooked corn (~ 2 1/4 cup of corn kernels, you can used canned corn as well)
- 125 grams of shallots (~ 10 Indonesian sized, or medium sized), minced
- 4 cloves garlic, minced
- 2 stalks scallions, thinly sliced, about 1/4 cup
- 3 eggs
- 2 large red chillis, finely sliced (remove the seeds)
- 2 large green chillis, finely sliced (remove the seeds)
- 150 grams of all-purpose flour
- 75 grams of rice flour or tapioca starch
- 1½ teaspoon salt
- 1 teaspoon ground pepper
- 300 millilitres of ice-cold water
- enough oil for deep frying
Sambal Matah Ingredients
- 5 bird's eye chilies, chopped finely
- 5 red curly chilies, chopped finely
- 6 shallots, sliced thinly
- 2 cloves garlic, minced
- 2 kaffir lime leaves, sliced thinly
- 1 tablespoon of lime juice
- 1/4 teaspoons of salt
- 1/4 teaspoons of sugar
- 1 lemongrass, peel and use tender white inner bulb only, sliced thinly
- 1/2 teaspoons of shrimp paste/terasi (can be omitted if you dont have any)
- 3 tablespoons of coconut oil
Steps
Indonesian Corn Fritters Steps
- 20In a large mixing bowl, add minced shallot, minced garlic, thinly sliced scallion, sliced red and green chillis and eggs into the mixing bowl.
- Add also all-purpose flour, rice flour, salt, ground white pepper, and ice-cold water.
- Mix gently with a spatula into a thick batter. (Leave the batter in the fridge while the oil heats)
- Heat two inches of oil in a pot to 170 Celcius (340 Fahrenheit) for deep frying.
- Drop a ladleful of batter into the hot oil and fry until golden brown, about 2-3 minutes each side.
- Drain the fritters on a wire rack over a baking sheet.
- Repeat until all batter is used up.
Sambal Matah Steps
- In a medium bowl, mix together bird's eye chilies, red curly chilies, shallots, garlic, kaffir lime leaves, lime juice, salt, and sugar until thoroughly combined. Set aside.
- In a small frying pan, warm coconut oil over low heat. Once heated, add shrimp paste and lemongrass, cooking until fragrant. Turn off the heat.
- Carefully pour the hot oil mixture into the bowl of chilies. Stir gently, pressing slightly to ensure thorough mixing.
- Serve immediately, and store any leftovers in an airtight container for up to one week.
