Tuesday, June 16, 2015

Bakwan Jagung~ Indonesian Corn Fritters ~ Corn Cakes

Today we are going to the land of  Indonesia. In this country assorted fritters are called Gorengan. Many kinds of fritters are made with various kinds of ingredients which are battered and deep fried. Bakwan usually refers to vegetable fritter commonly sold by street vendors in Indonesia. Because of its similarity Bakwan is often interchangeable with " perkedel" . For example Indonesian corn fritters are often called either 'perkedel jagung' or ' Bakwan jagung' .

Today for day 2 under the theme " bring on fritters" I have made a yummy fritter/ cake from Indonesia. These corn cakes are sweet and savory.  My son specially loved these corn cakes. These are fried and served with palm sugar syrup which is added on top just before serving. Found this interesting recipe on You tube. Click here for the original recipe. Here goes the recipe......




Ingredients:

Corn Kernels  1 1/2 cup
Shallots 4
Garlic 2 cloves
Ginger 1 inch thick piece
Black pepper powder 1/2 spoon
All purpose flour 3 table spoons
Salt to taste
Sugar 1 spoon
Eggs 2
Palm Sugar / Jaggery  1/2 cup
Chili 2
Lime juice 2 spoons
Green onion / Spring onion 1/4 cup chopped


Preparation:


In a blender add 1 cup corn kernels, garlic, shallots, ginger and very little water to make a smooth paste.
Now add flour and 2 eggs to the corn paste and blend it again to a smooth batter.
Transfer  this batter to a bowl and if you think the batter is too thin add some more flour and mix it well.
Add freshly ground black pepper, 1/2 cup corn kernels, chopped green or red chili, lime juice and chopped green onion.



Mix it well.
Heat oil on a deep frying pan.
Now with the help of spoon drop little batter at a time in to oil  and fry till golden brown.
Now grate the palm sugar / Jaggery and add to a small sauce pan.
Add little water and boil to make a smooth syrup.
Do not boil for too long, see that the  jaggery melts and becomes little thick , just like maple syrup.
Now transfer the fried corn cakes to a serving bowl and pour some syrup on top just before serving.                                Garnish with sesame seeds. 



Check to see what my fellow bloggers are cooking for BM 53.

20 comments:

Usha said...

I was so close to making Indonesian fritters for day 2 but not with corn. However, my day 2 is corn fritters but not with corn kernels though.

Isn't it interesting how each and every country has some version of fritters with corn? I think I will like these fritters. Looks yummy!

The Pumpkin Farm said...

new recipe for me, looks interesting

praba bubesh said...

crispy, sweet and spicy corn fritters...looks very inviting...

Sarita said...

Love theses corn fritters Sushma., have to try once.. My kids love it for sure.

Suma Gandlur said...

These fritters look tempting, Sushma.

Rajani S said...

Different combination of flavors in there...very interesting!

Srivalli said...

Very lovely picture Sushma, corn always tastes great when fried..

Priya Suresh said...

Very tempting fritters, look at that deep brown colour fritte,just irresistible.

Archana Potdar said...

This is new recipe for me. Love the use of corn here.

Harini-Jaya R said...

Very tempting fritters.

vaishali sabnani said...

Interesting fritters! And the clicks are amazing and tempting .

Chef Mireille said...

ooh I would love a few to snack on right now :)

Sandhya Ramakrishnan said...

Those fritters look very tempting! Lovely recipe :)

Pavani N said...

Very interesting savory-sweet corn fritters. They look yummy!!

Varadas Kitchen said...

Very interesting recipe. Lovely pictures.

Priya Srinivasan said...

Wow all flavors in one platter, looks like a perfect snack!

Padmajha PJ said...

The fritters must have been so flavorful!Bookmarking to try...

Sapana Behl said...

I also made them for this theme. Lovely

veena krishnakumar said...

Very interesting fritters and lovely clicks!!

Sowmya :) said...

Sounds like a good balance of flavour...lovely pics too!!