Bakwan Jagung – Indonesian Corn Fritters
Have you ever tried learning a language through cooking? There are so many benefits to studying a foreign language with engaging activities, like following a recipe and focusing on cooking vernacular! In this blog post, learn Indonesian as DLS language and culture instructor, Wita, makes traditional corn fritters called Bakwan Jagung.
Wita shares that corn fritters are one of the most famous street foods throughout Indonesia. They are popular to eat in the mornings, during the daytime, and also make a great late-night snack. Corn fritters are easy to make, as they can be served in a variety of ways throughout Indonesian cuisine. Corn is a staple food in Indonesian culture, along with rice and cassava. Fortunately for everyone, you can find corn fritters from most street food vendors.
To follow along, you’ll need the ingredients below, and make sure you also have a heat-resistant spatula, mixing bowl, a pan filled with frying oil, and a serving plate. Then, just press play on the video below to get cooking!
- 250 grams corn kernels
- 100 grams peeled fresh shrimp, minced
- 3 cloves garlic, minced
- 1 fresh red chili pepper, thinly sliced (optional)
- 3 stalks scallions, thinly sliced
- 1 egg
- 1 teaspoon salt
- 2-3 tablespoons all-purpose flour
- 1 teaspoon ground pepper
- 1 teaspoon seasoning (optional)
- Enough oil for deep frying
- A little bit of water, as needed
- Heat oil in the pan over medium heat (or about 340 F).
- Add minced shallot, minced garlic, thinly sliced scallion, and eggs into the mixing bowl.
- Then, add all-purpose flour, salt, ground black or white pepper, seasoning, and water.
- Mix gently and evenly with a spatula.
- Drop a ladleful of batter into the hot oil and fry until golden brown, about 2-3 minutes on each side.
- Enjoy! Your corn fritter is ready to eat.
(Don’t forget to press the CC button in the right-hand corner to see the English subtitles.)
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