Manado corn fritters are known as one of the typical snacks of North Sulawesi that combines the sweet taste of corn with distinctive spices. Unlike corn fritters in general, these fritters are usually made without much flour, so the crunchy corn texture is very prominent. In addition, this dish is a favorite of many people because of the natural sweet and savory taste of sweet corn.
Judging from the manufacturing aspect, bakwan corn is usually made from a mixture of spices and shelled corn. Some people usually chop the corn first, but there are also those who immediately use it whole. This is an important key to maintaining a crispier bakwan texture.
Well, the finished bakwan dough will then be immediately molded and fried in hot oil. Although it can make the dough cooked, this process can produce a small bakwan shape, you know. In fact, one of the characteristics of Manadonese bakwan is its wide and large shape.
To get that shape, you can copy the trick and recipe for Manadonese corn fritters from Instagram user @chefgungun_handayana. This chef and content creator admitted that he did not fry the fritter dough directly. However, there is a molding stage that is carried out to produce a wider corn fritter shape.
To be more precise, prepare the ingredients first. As reported by BrilioFood from Instagram @chefgungun_handayana on Tuesday (10/29), he used 2 sweet corns, 2 stalks of spring onions, 1 tbsp of ground coriander, 1 tsp of salt, 1 tsp of powdered chicken stock, 7 tbsp of rice flour, 3 tbsp of tapioca flour, 250 ml of ice water, 2 eggs, and 4 cloves of garlic.
 Instagram/@chefgungun_handayana
How to make it, peel and squeeze the corn kernels so they don't stick together. Then mix the corn with chopped garlic, eggs, and spring onions, stir for a while. Then add salt, stock powder, and pepper. Then stir again.
 Instagram/@chefgungun_handayana
When it is smooth, add rice flour and tapioca flour, stir again. Then add a little water to dissolve all the ingredients, stir. Now, the finished bakwan dough can be molded directly.
 Instagram/@chefgungun_handayana
Prepare a small non-stick teflon, then place it on the stove. Without adding oil, pour the dough and spread it evenly on the teflon. Then cook for a while until the dough is no longer sticky. This stage is an important key so that the bakwan dough becomes wider.
 Instagram/@chefgungun_handayana
Now, if it is no longer sticky, immediately lift it and transfer it to a frying pan filled with hot oil. Then fry the corn fritters until they are really crispy and perfectly cooked. When the color is golden, lift it and drain it. In addition to its large size, this corn fritter is also long-lasting crispy. "Chef, with the use of rice + tapioca, will the texture not be tough/even hard when it's cold?" asked the Instagram account @ s.hani9. "The texture is still crispy," replied Instagram user @chefgungun_handayana. The video about the trick to making Manadonese corn fritters immediately caught the attention of netizens and has been watched more than 538 thousand times. Many other Instagram users then gave direct responses in the comments column. Some even shared other suggestions for making corn fritters.