Bakwan Jagung – Indonesian Corn Fritters
Pane-bistecca
This month, we are traveling to Indonesia with Volkermampft’s Culinary World Tour, so I cooked Bakwan Jagung – Indonesian corn fritters. Bakwan means vegetable and Jagung means corn.
Indonesian society consists of hundreds of ethnic and linguistic groups, of which the Javanese are the largest. The national identity is characterized by the motto “Bhinneka Tunggal Ika” (“unity in diversity”).
Due to the diversity of Indonesia’s peoples, there are major differences between the cultures of the individual regions. Rice is a staple food in most regions of Indonesia and is eaten up to three times a day. Rice terraces crisscross the country. Many myths tell that rice is a gift from heaven.
The Indonesian population originally descends from Austronesian peoples who arrived in the country in several waves of immigration before the beginning of our calendar. In the first millennium AD, Buddhism and Hinduism gained influence in Indonesia and merged with the beliefs of the original farming culture. Due to its favorable location on the sea trade route from China to India, trade flourished and several trading empires emerged. (from Wikipedia)
But back to the bakwan jagung! These corn fritters are a popular street food in Indonesia! They can be eaten cold or warm and are very crispy and crunchy because fresh corn is used straight from the cob! They are often also called perkedel jagung, as there are many different peoples and languages in Indonesia.
Indonesian society consists of hundreds of ethnic and linguistic groups, of which the Javanese are the largest. The national identity is characterized by the motto “Bhinneka Tunggal Ika” (“unity in diversity”).
Due to the diversity of Indonesia’s peoples, there are major differences between the cultures of the individual regions. Rice is a staple food in most regions of Indonesia and is eaten up to three times a day. Rice terraces crisscross the country. Many myths tell that rice is a gift from heaven.
The Indonesian population originally descends from Austronesian peoples who arrived in the country in several waves of immigration before the beginning of our calendar. In the first millennium AD, Buddhism and Hinduism gained influence in Indonesia and merged with the beliefs of the original farming culture. Due to its favorable location on the sea trade route from China to India, trade flourished and several trading empires emerged. (from Wikipedia)
But back to the bakwan jagung! These corn fritters are a popular street food in Indonesia! They can be eaten cold or warm and are very crispy and crunchy because fresh corn is used straight from the cob! They are often also called perkedel jagung, as there are many different peoples and languages in Indonesia.
Ingredients
3-4 fresh Corn Cobs
60 g Flour
25 g Rice Flour
3 Garlic cloves, chopped
2 Shalloten, chopped
Finely chop the green parts of the shallots.
2 Eggs
approx. 1 tsp Salt
Pepper
Chili flakes
Turmeric
3 Kafir Lime Leaves, chopped
approx. 100 ml cold Water
Oil for frying
Instructions
1
Step 1
Cut the corn kernels directly from the corn cobs into a bowl using a sharp knife.
2
Step 2
Now add all the other ingredients to the bowl and mix well.
3
Step 3
Heat the oil in a flat pan and fry the patties on both sides. Serve warm or cold, accompanied by a Chili Dip!
Notes
Small food stalls offer hot meals at any time and at reasonable prices. The only exception is during the fasting month of Ramadan.In most Indonesian restaurants, people eat with a spoon and fork, but in rural areas, it is also common to eat with your hands. Only use your right hand, as the left hand is considered unclean. Bowls of water are provided for cleaning your hands before and after eating.
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")
Deine feinen Maisküchlein würde ich gerne probieren!
Die sind es wert!
LG Wilma
Die Küchlein sehen toll aus. Ich habe vor ewigen Zeiten mal etwas ähnliches für die Weltreise nach Südafrika gemacht.
Irgendwie denke ich selten daran, mit Mais zu kochen.
Liebe Grüße
Britta
Ich koche nun oefters mit Mais, da es hier einfach und immer erhaeltlich ist.
LG Wilma
Liebe Wilma, die Maisküchlein schmecken mir. Reich mal eines rüber. Viele Grüße in die Ferne, Regina
Gerne, hier!
LG Wilma 🙂
Oh, ich liebe Mais und deine Küchlein sehen toll aus!
Danke!
LG Wilma