God I love fritters! Indonesian fritters (bakwan – read as “bug one”) is a magical way to transform vegetables, mixed or otherwise, into deep fried fluffy food stuff that is best eaten piping hot as soon as they come out from the vat of hot oil. Bakwan street sellers usually have a huge wok filled with hot oil and they just fry these from the moment they open shop until the last of the bakwan is sold. It is best to visit when it is not lunch time or school breaks since you can literally see a mob descending on all the food street sellers.
Sometimes these street sellers sell only bakwan, sometimes they also sell other fried goods such as fried tofu, fried plantain, fried sweet potatoes, etc. I can easily stuff myself with various fried goodies and call it a meal. Good old days! It used to be that I can just step out of my house and grab some bakwan, now that I am 13,932 km away from home according to Google, I need to fire up the stove and cook some myself.
- 250 gram fresh corn kernels (about 2 cobs)
- 50 gram all purpose flour
- 25 gram rice flour
- 2 scallion, thinly sliced
- 1 egg
- 25 gram shallot, minced
- 2 cloves garlic, minced
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- 100 ml water
- enough oil for deep frying
- Stand each ear of corn up in a bowl, use a knife to scrape off the kernels. Throw away the cobs.
- Add the rest of the ingredients except oil, mix well into a thick batter.
- Heat oil to 170 Celcius (340 Fahrenheit) for deep frying.
- Drop spoonful of batter into hot oil and fry until golden brown, about 2 minutes each side. Drain and cool on wiring rack. Repeat until all the batter is used up.
You may need the following for this recipe: