Indonesian Corn Fritters

Known as Bakwan Jagung in Indonesia, our version of corn fritters are crisp and crunchy, with a delicious spicy pop. You can scoop them with an ice cream scoop to keep them round or flatten them slightly before frying. Our Indonesian Pure Vanilla Extract gives the fritters an authentic touch of sweetness.

Ingredients

  • 8 cups vegetable oil
  • ½ cup Thai sweet chili sauce
  • 1½ teaspoons Nielsen-Massey Indonesian Pure Vanilla Extract, divided
  • 1 bag (1 pound) frozen sweet kernel corn, thawed
  • ¼ cup sliced green onions
  • ¼ cup diced red bell pepper
  • ¼ cup diced red onion
  • ½ cup all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

Heat at least three inches of vegetable oil in a large saucepan or set a deep fat fryer to 375°F.

Combine the Thai sweet chili sauce with 1/2 teaspoon of vanilla in a small serving bowl. Set aside.

Add corn, red bell pepper, green and red onion, flour, egg, salt, pepper and remaining 1 teaspoon of vanilla extract in a large bowl and stir until well combined.

Using an ice cream scoop or large spoon, transfer 1/4 cup of the batter into the oil, pressing slightly with a spatula to spread the fritters. Fry for 3 minutes then turn them over and fry for an addition 30 seconds. Remove the fritters from the oil with a slotted spoon and place on a wire rack or paper towel lined plate. Keep warm while frying the remaining fritters.

Serve immediately with Thai sweet chili sauce for dipping.

Notes:

If your fritters don’t keep their shape, try stirring in a little more flour to help them hold together. If using a deep fat fryer, check manufacturer’s instructions for the amount of oil needed to safely fry.

  • 1.9 liters vegetable oil
  • 142 ml Thai sweet chili sauce
  • 1½ teaspoons Nielsen-Massey Indonesian Pure Vanilla Extract, divided
  • 1 bag (454 grams) frozen sweet kernel corn, thawed
  • 26 grams sliced green onions
  • 37 grams diced red bell pepper
  • 40 grams diced red onion
  • 63 grams all-purpose flour
  • 1 large egg
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper

Directions

Heat at least eight centimeters of vegetable oil in a large saucepan or set a deep fat fryer to 191°C.

Combine the Thai sweet chili sauce with 1/2 teaspoon of vanilla in a small serving bowl. Set aside.

Add corn, red bell pepper, green and red onion, flour, egg, salt, pepper and remaining 1 teaspoon of vanilla extract in a large bowl and stir until well combined.

Using an ice cream scoop or large spoon, transfer about 43 grams of the batter into the oil, pressing slightly with a spatula to spread the fritters. Fry for 3 minutes then turn them over and fry for an addition 30 seconds. Remove the fritters from the oil with a slotted spoon and place on a wire rack or paper towel lined plate. Keep warm while frying the remaining fritters.

Serve immediately with Thai sweet chili sauce for dipping.

 

Notes:

If your fritters don’t keep their shape, try stirring in a little more flour to help them hold together. If using a deep fat fryer, check manufacturer’s instructions for the amount of oil needed to safely fry.

  • 10 minprep

  • 10 mincook

  • 10servings