Recipes/ Snack

Bakwan Jagung – Indonesian Corn Fritters

01/09/2016 (Last Updated: 24/10/2019)

Looking for an exotic appetiser or tasty snack? Try these Indonesian Corn Fritters – also known as Bakwan Jagung – they’re crispy, crunchy, and easy to make with every day ingredients. This recipe will make enough fritters to feed a horde of hungry foodies.

Bakwan Jagung Indonesian Corn Fritters - Crispy little morsels perfect when paired with sweet chilli sauce. The secret kicker: Kaffir lime leaf. So GOOD! | wandercooks.com

Despite the name, this recipe for Bakwan Jagung (Indonesian Corn Fritters) comes to you by way of a little detour through Kagoshima, Japan.

Yep.

The popular university town sees people flying in from all over the world to study, and we just happened to meet up with a group of awesome Indonesian expats while staying with one of our favourite airbnb hosts.

(Oh Yuko and Himari, how we miss you… and your amazing miso soup.)

We all caught up one night at an angklung lesson, and there were so many languages flying around the room my poor brain just couldn’t keep up.

At one stage, I’m pretty sure I mixed Indonesian, Japanese and English words all together in one sentence!

But apart from a few grins everyone thankfully understood. 😛

Bakwan Jagung Indonesian Corn Fritters - Crispy little morsels perfect when paired with sweet chilli sauce. The secret kicker: Kaffir lime leaf. So GOOD! | wandercooks.com

After the class we hit it off chatting with our new friend Bunda and ventured back to her apartment to cook up an Indonesian feast.

There was spicy sambal telur (boiled eggs in hot chilli sauce), coto makassar (beef stew) fried tempeh (soybean cake) and a batch of these sweet and delicious bakwan jagung.

Made from a mix of corn and vegetables in a runny corn flour batter, we cooked up the fritters on a tiny portable gas cooker a few at a time until crispy, crunchy and golden brown.

Bakwan Jagung Indonesian Corn Fritters - Crispy little morsels perfect when paired with sweet chilli sauce. The secret kicker: Kaffir lime leaf. So GOOD! | wandercooks.com

Bakwan Jagung – Indonesian Corn Fritters

Bakwan Jagung are a beloved street snack in Indonesia, but they’re also super easy to whip up at home.

While jagung literally means ‘corn’ in Indonesian, there are actually a heap of different variations to the recipe, so feel free to experiment. Some of the more popular ingredients are shredded cabbage, julienne carrots, green beans, and chopped shrimp.

You can use fresh corn to make this – if so just slice it straight off the cob and throw it in your batter. We used canned corn because sometimes I’m really clumsy to make it even easier to make. 😉

Bakwan Jagung Indonesian Corn Fritters - Crispy little morsels perfect when paired with sweet chilli sauce. The secret kicker: Kaffir lime leaf. So GOOD! | wandercooks.com

All that you need now is a tasty dipping sauce to go with your crispy fried bakwan jagung. Indonesians will happily dip away in tomato sauce or chilli sauce, but personally we think they’d be pretty amazing with a little drizzle of kecap manis (sweet sticky Indonesian soy sauce).

Want more spicy Indonesian goodness? Check out this fragrant Indonesian Curry with Fish or refreshing Gado Gado Salad. Or for a traditional Indonesian breakfast, you can’t go past this decadent recipe for Roti Pisang Cokelat (aka Chocolate Banana Bread).

Bakwan Jagung Indonesian Corn Fritters - Crispy little morsels perfect when paired with sweet chilli sauce. The secret kicker: Kaffir lime leaf. So GOOD! | wandercooks.com

 

Bakwan Jagung Indonesian Corn Fritters - Crispy little morsels perfect when paired with sweet chilli sauce. The secret kicker: Kaffir lime leaf. So GOOD! | wandercooks.com

Bakwan Jagung - Indonesian Corn Fritters

Looking for an exotic appetiser or tasty snack? Try these Indonesian Corn Fritters also known as Bakwan Jagung - they're crispy, crunchy, a little bit sweet and easy to make with every day ingredients. This recipe will make enough fritters to feed a horde of hungry foodies.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Snack
Cuisine: Indonesian
Servings: 20
Author: Wandercooks

Ingredients

  • 400 g corn kernels fresh or canned
  • 1 cup plain flour
  • ¾ cup rice flour
  • 10 shallots finely chopped
  • 3 - 5 cloves garlic finely chopped
  • 2 kaffir lime leaves finely chopped
  • 2 cabbage leaves thinly sliced
  • 2 spring onions thinly sliced
  • 1 tsp turmeric
  • Generous pinch of salt pepper and sugar (to taste)
  • 300 ml water
  • 3 eggs
  • Oil for deep frying

Dipping sauce options:

  • Tomato sauce
  • Chilli sauce
  • Kecap manis

Instructions

  • Pop all those tasty ingredients in a big bowl except the water, eggs and oil, then give it a quick stir. Next, make a well in the middle and crack in the eggs. Slowly start to mix, adding in water little by little until it's mixed into a thin and runny batter. If it's too thick, you won't get that satisfying crunch, so thinner is definitely better.
  • Now heat up the oil in a large frying pan or wok. You’ll know the oil is hot enough when bubbles appear around a toothpick dipped in the oil.
  • Drop a ladleful of batter into the hot oil (carefully!) and fry until the batter turns a mouth-watering golden brown, about 2-3 minutes each side. Feel free to deep-fry a few fritters at a time if you have the space.
  • When fritters are cooked, scoop them out of the oil and drain on a wire rack or paper towel.
  • Keep cooking until all the batter has been used up.
  • Don't forget to serve hot and crispy with tomato sauce, chilli sauce or kecap manis.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

Stack of Indonesian corn fritters.

Bakwan Jagung Indonesian Corn Fritters - Crispy little morsels perfect when paired with sweet chilli sauce. The secret kicker: Kaffir lime leaf. So GOOD! | wandercooks.com

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12 Comments

  • Reply
    melissa
    28/11/2016 at 8:51 pm

    I love these! I lived in SE Asia and now I’m forever jonesing for a food fix from the region – absolutely incredible flavors with just simple ingredients.

    • Reply
      Wandercooks
      30/11/2016 at 9:27 am

      I know it’s incredible isn’t it Melissa? Amazing what you can achieve with simple, natural ingredients, and almost nowhere does it better than SE Asia!

      • Reply
        John
        29/05/2019 at 11:04 am

        Can you please tell me what is meant by two cabbages? What kind, how large, maybe in terms of cups?

        • Reply
          Wandercooks
          06/06/2019 at 11:42 am

          Hi John, thanks for stopping by. It’s only two cabbage leaves, not whole cabbages. We used savoy cabbage, but you could also use wombok instead. It’s completely up to you! 🙂

  • Reply
    Dannii @ Hungry Healthy Happy
    28/11/2016 at 8:39 pm

    I don’t know much about Indonesian food, but what I have tried I have loved! I am going to have to try these next.

    • Reply
      Wandercooks
      30/11/2016 at 9:26 am

      There’s so much flavour and spice to explore in Indonesian Cuisine – happy foodie adventuring! 🙂

  • Reply
    valentina
    28/11/2016 at 3:20 pm

    What a delicious recipe — I’m a huge corn fan and these sound over-the-top! And your photographs are so beautiful!

    • Reply
      Wandercooks
      30/11/2016 at 9:26 am

      Cheers Valentina, glad you like them! 🙂

  • Reply
    Christina | Christina's Cucina
    28/11/2016 at 2:28 pm

    Oooh, I adore corn! These look and sound fabulous! Will have to give them a try! Thanks for the recipe!

    • Reply
      Wandercooks
      30/11/2016 at 9:25 am

      Us too Christina, always love it when there’s leftover corn you don’t need in a recipe – we’ll literally eat it by the spoonful. 😛

  • Reply
    Geoffrey @ Spoonabilities.com
    28/11/2016 at 12:54 pm

    These look delicious. I’ve never had these before. Must try!

    • Reply
      Wandercooks
      30/11/2016 at 9:24 am

      Thanks Geoffrey, get ready for the awesomeness! 😛

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