The Best Corn Fritters Recipe Ever – Indonesian style (Vegan & GF)

I have three true food loves. Italian, which I will happily make or eat. Japanese, which I will happily eat but when I make it, it looks like cat food. And Indonesian, which I have just started to get comfortable cooking in the last few years. Indonesian food is delicious – nasi goreng, sambal, satay, beef rendang – and those are only a handful of the commonly known ones. We’ve cooked a few Rijsttafels  (Rice Tables) over the years which are a Dutch/Indonesian traditional meal of many many MANY plates of food. We typically cook about ten different dishes but in the olden days it wasn’t uncommon for over 50 different dishes to be on display. (See why I took up an interest?)

One of the dishes in a traditional Rice Table is corn fritters (or Bakwan Jagung in Indonesian). I love corn fritters. But I have had bad corn fritters. Limp, or doughy. Or fritters that seem to forget they’re supposed to have corn in them. I found a recipe online a couple years ago that has evolved and I have modified so much (through a series of happy accidents and lack of ingredients) that it is now truly my own. And the best thing about it – IT IS SO EASY.

This recipe is a guaranteed crowd pleaser, they can be eaten on their own, as a starter with a sauce, as part of a breakfast – go nuts. The recipe makes about 56 thousand, or enough for about 4 hungry people. Half the portions if you aren’t feeling super greedy. These are crispy, full of veggies and will appeal to anyone with a gluten intolerance or who stays away from animal products. So everyone wins!

The Best Corn Fritters in the World Recipe

  • 2 cans of whole kernel sweet corn
  • 200 grams (just under a cup) rice flour
  • 2 stalks celery diced into tiny pieces
  • 2 spring onions diced into tiny pieces
  • 4 medium shallots diced into tiny pieces
  • 5 cloves garlic, minced
  • Bunch of chopped coriander
  • 2 tsp salt (modify based on how much salt you like)
  • 1 teaspoon ground peppercorns
  • 1 1/3 cups water
  • Oil for frying (a large bottle for deep frying or enough for shallow frying)

Note: I have deep fried and shallow fried these babies, and I think they’re both nice. I feel like deep frying them is slightly easier and they went a bit more crispy, but both methods will work. Put an ovenproof dish in the oven and turn to 150c and while you’re making the fritters in batches, pop them in the heated dish to keep warm and crispy.

corn fritters recipe - auckland cooking classes

  1. Mix all the ingredients in a bowl. The mixture should be slightly liquidy but should be mostly corn/veggies. If it’s too watery, add more rice flour.
  2. Heat a pan with high edges with oil. Get it hot. If you have a thermometer it should get to about 170c or else drop a tiny bit of batter in to test. If it browns and bubble straight away the oil is hot enough.
  3. Using a ladle or large spoon, pour the batter into the oil. They should be the size of a small pancake. These fritters will be flat and crispy.
  4. Watch the fritters carefully, after about 2-3 min flip and cook for the same amount of time on each side. The fritters should be nice and light brown coloured and then you flip.
  5. Pop onto a plate and devour. You can reheat these babies and they are still yum but will lose some of their crispiness so best to enjoy at the time.

corn fritters recipe - auckland cooking classes

Meal Ideas:

  • On their own. They are bloody good with nothing else added.
  • Make a sauce of equal parts fish sauce, lime juice, a tsp of sugar, a pinch of chilli flakes and chopped up coriander for dipping.
  • Make chicken satays as a second dish and use the peanut sauce for both.
  • Poach/fry eggs and serve with avocado and fritters for an incredible brunch.
  • Try your hand at a Rice Table/Rijsttafels and make as one of many dishes. Good luck!

corn fritters recipe - auckland cooking classes

Another note: As with anything deep fried, be careful okay? I’ve burned the tops of my finger nails making this dish before and it is the grossest feeling in the world. Don’t rush or try and do a few things at once. Just make the delicious fritters.

Enjoy! And let me know if you’ve tried this out.

If this recipe looks yum to you, check out my personalised cooking classes in Auckland! No matter your cooking experience, I can create  recipes just for you, come to your home with all the ingredients and we can cook together. Because cooking doesn’t have to be hard.

Send me a message for more information, and happy eating!

Comments 2

    1. Post

      If you add an egg and less water you might be able to fry them like pancakes – they just don’t need to bind as much when you chuck them in oil. But I agree, you need to be SO careful, I’ve burned myself many times. :/

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