KOMPAS.com – Bakwan corn has a texture that is crispy on the outside and soft on the inside so it is suitable to be enjoyed at any time.
Apart from being a snack, corn bakwan is also suitable as a side dish with chili sauce.
If you want crispy bakwan, make sure there is enough oil for frying until the bakwan mixture is submerged. Fry in small quantities.
The following is the recipe and how to make crispy corn fritters from the book “The Aroma of Indonesian Culinary Taste – Bakwan & Perkedel” by Lilly T. Erwin (2013) published by PT Gramedia Pustaka Utama via Kompas.comWednesday (26/8/2020).
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Material:
- 250 grams fresh corn (comb)
- 100 grams of wheat flour
- 1 chicken egg
- 100 milliliters of thin coconut milk
- 1 red chili (remove the contents and thinly sliced)
- 1 tablespoon celery leaves (sliced)
- 1 tablespoon granulated sugar
- Enough oil for frying
Ground spice ingredients:
- 2 tablespoons red onion (sliced)
- 1 tablespoon garlic (sliced)
- 1 teaspoon coriander
- 1 teaspoon salt
- Mix the combed corn, wheat flour, chicken eggs, coconut milk, red chilies, celery leaves, granulated sugar and ground spices in a container. Mix well.
- Pour oil into a frying pan to heat over medium heat. Don’t use too high a fire so that the bakwan cooks evenly.
- Take a spoonful of the mixture and put it in the hot oil. Let it cook until half cooked, then turn it over.
- Fry until brownish yellow. Lift and drain.
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