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Close up shot of a stack of corn fritters.

Bakwan Jagung - Indonesian Corn Fritters

Indonesian Corn Fritters (also known as bakwan jagung or perkedel jagung) are surprisingly easy to make with everyday ingredients. Packed with juicy corn kernels and zingy flavour from kaffir lime and ground spices, these Indonesian corn fritters are crispy, crunchy perfection! Includes delicious dipping sauce ideas. 
Course Snack
Cuisine Indonesian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 fritters
Calories 97kcal
Cost $5



Dry ingredients:

Wet ingredients:

  • 300 ml water
  • 3 eggs

Oil for cooking:

Dipping sauce options:


  • Place all of the dry ingredients in a big bowl 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. Note: If it's too thick, you won't get that satisfying crunch, so thinner is definitely better.
    400 g corn, 1 cup plain flour / all purpose flour, ¾ cup rice flour, 10 shallots, 3 - 5 cloves garlic, 2 Thai makrut / kaffir lime leaves, 2 cabbage leaves, 2 spring onion / green onion, 1 tsp turmeric, Salt and pepper, sugar, 3 eggs, 300 ml water
  • Now heat up the vegetable 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.
    1 cup vegetable 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. Sprinkle with salt to taste. Keep cooking until all the batter has been used up.
  • Serve hot and crispy with tomato sauce, chilli sauce or kecap manis.
    1 tbsp tomato sauce / ketchup, 1 tbsp sriracha, 1 tbsp kecap manis / sweet soy sauce


  • Corn - You can use freshly boiled corn to make bakwan jagung if you prefer - if so, just slice it straight off the cob and pop it into your batter.
  • Kaffir Lime Leaves - Even though you can buy dried leaves, they are much better fresh. If you can't find them, just leave them out.
  • Flour - Regular / all-purpose flour forms the base for the batter. We then add rice flour which helps make the cooked fritters extra crispy! You can substitute rice flour for tapioca flour or corn starch.
  • Veggies - We use canned corn kernels which is easier than slicing fresh corn off the cob, along with fresh shallots, garlic, fresh kaffir lime leaves, cabbage and spring onions (green onions). Feel free to add julienne carrots for crunch or chilli for colour and heat.
  • Seasonings (aka bumbu) - This recipe uses a simple mix of turmeric, salt, pepper and sugar to taste.
  • Cooking Oil - Peanut oil or canola oil are the best choice for deep frying corn fritters because of their high smoke points.  This helps the fritters cook faster and creates a seal to stop the oil soaking through the batter. 
  • Add Extra Veggies - Traditional ingredients include bean shoots, shredded cabbage, julienne carrots and green beans.
  • Add Protein - Try adding finely diced chicken (ayam) or shrimp (udang/ebi)
  • Avoid Overcrowding - Give each fritter plenty of space in the pan to cook evenly. 


Calories: 97kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 78mg | Potassium: 110mg | Fiber: 1g | Sugar: 3g | Vitamin A: 69IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg