Bakwan Jagung
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Arfi's Bakwan Jagung (Indonesian Corn Fritters)
Using sweetcorns, these fritters taste sweet, savoury and crunchy at the same time. The herbs give more flavour and pleasant smell. We like to eat them with tomato and chilli sauce.
corn kernels from 3 large corns,
3 spring onions, finely chopped,
1 shallot, finely sliced,
2 celeries, finely chopped,
flour,
2-3 eggs,
salt and pepper to taste (use garlic salt to give garlic flavour),
oil for shallow fry (you can also deep-dry these fritters)
Put the corn kernels, herbs, salt and pepper in a bowl. Sprinkle with flour (I don't use much flour because we like corns to stay crispy), mix well. Break the eggs, whisk with fork loosely. Pour into the bowl. Mix well. If the mixture is too wet, dredge more flour until the mixture can hold together but is still impossible to roll into balls. Heat the oil. Drop one tablespoon and fry until golden. Flip over and fry the other side. Remove and drain on paper towel. Makes 12-15 fritters.
http://www.homemadesbyarfi.com/2008/04/bakwan-jagung-indonesian-way.htmlรูปภาพมาจาก
http://www.wonosari.com/t4267-resep-bakwan-jagung
