Vegan Bakwan Jagung
Crisp, golden, and packed with vibrant flavors, Vegan Bakwan Jagung is a plant-based twist on the beloved Indonesian corn fritters. This easy-to-make recipe combines sweet corn kernels, grated carrot, and fragrant herbs like cilantro and scallions, bound together in a light batter enriched with coconut milk for a creamy, indulgent texture. A touch of turmeric adds a warm, earthy hue, while optional red chili delivers a subtle heat. Perfectly fried to crunchy perfection, these fritters make an irresistible snack or appetizer, especially when paired with a tangy dipping sauce or a squeeze of lime. Ready in just 35 minutes, this gluten-free-friendly dish is a must-try for those seeking a flavorful bite of Southeast Asian cuisine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams corn kernels, fresh or canned
- 100 grams all-purpose flour
- 50 grams rice flour
- 1 medium carrot, grated
- 2 stalks scallions, finely sliced
- 2 tablespoons coriander leaves, chopped
- 2 cloves garlic, minced
- 1 large shallot, thinly sliced
- 1 small red chili, finely chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 0.5 teaspoon turmeric powder
- 150 milliliters coconut milk
- 500 milliliters neutral vegetable oil, for frying
Instructions
In a large mixing bowl, combine the corn kernels, all-purpose flour, and rice flour. Mix well to coat the corn evenly.
Add the grated carrot, sliced scallions, chopped coriander leaves, minced garlic, sliced shallot, and chopped red chili (if using) to the bowl. Stir to combine.
Season the mixture with salt, white pepper, and turmeric powder. Mix thoroughly until all ingredients are well distributed.
Pour in the coconut milk gradually, stirring continuously until you achieve a thick batter. The batter should be able to hold its shape but not be too dry.
Heat the vegetable oil in a deep pan over medium-high heat. The oil should be hot but not smoking—around 170°C (340°F) is ideal.
Using a spoon, carefully drop spoonfuls of the batter into the hot oil, flattening them slightly with the back of the spoon. Fry in batches, being careful not to overcrowd the pan.
Cook the fritters for about 3-4 minutes on each side, or until they are golden brown and crispy.
Remove the fritters from the oil and drain on a paper towel-lined plate to remove excess oil.
Serve the Vegan Bakwan Jagung warm, with your choice of dipping sauce or a squeeze of lime if desired.
Nutrition Facts
Calories |
5386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 505.6 g | 648% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 211.1 g | 77% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 36.2 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1621 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
