Without wheat flour, this is how to make corn bakwan so it's crispy and doesn't fall apart when fried

YouTube/Mbok Midut

This is interesting as a snack or side dish to accompany rice.

Brilio.net - Bakwan corn is suitable to be served as an accompaniment to rice or eaten directly as a snack. The sweet taste of corn combined with the savory dough makes it hard to stop eating. Corn bakwan will also be even more delicious if served with chili sauce.

Everyone has their own favorite corn bakwan creations, but corn bakwan with a crunchy texture is definitely most people's favorite. However, many people still don't know how to make it, so the processed corn fritters are still soft. In fact, there are also those who fail when frying them, the corn bakwan dough ends up falling apart in the oil.

If you still often fail to make corn bakwan , you can copy the tricks shared by netizens on Mbok Midut's YouTube account, which you can try at home. He explained that it is best not to add wheat flour to the corn bakwan dough, so that the results can be crispy and not crumbly.

First, what you need to prepare is a bowl for making the corn fritter dough. First fill the bowl with bakwan fillings and seasonings, such as corn kernels, spring onions, chilies, seasonings, etc. This netizen on the Mbok Midut YouTube account admits that he also likes adding tofu so that the processed corn bakwan is tastier, more nutritious and filling.

After all the ingredients for the bakwan filling are added to the bowl, stir until everything is evenly mixed.

photo: YouTube/Mbok Midut

Next, just add the tapioca flour and rice flour. Yup, these two types of flour are the key to making corn bakwan crispy. So, this corn bakwan doesn't need to use wheat flour anymore, OK?

"To make it crunchier, Mbok add 1/4 teaspoon of baking powder," added YouTube account owner Mbok Midut, quoted by BrilioFood on Sunday (10/3).

photo: YouTube/Mbok Midut

If so, just pour in the water little by little while stirring the mixture. Mbok Midut explained, adjust the water dosage so that the resulting dough is neither too runny nor too thick. The key to adjusting the texture of the dough like this is useful for making the bakwan not easily fall apart when fried later.

Once the consistency of the mixture is right, fry the bakwan directly in hot oil. Fry until both sides of the bakwan are browned and crispy. Finally, remove from heat and drain until it's no longer oily, then the corn fritters are ready to be enjoyed.

photo: YouTube/Mbok Midut

How about it, it's easy to imitate how to make corn fritters that are crunchy and don't fall apart, right? Taking a peek at Mbok Midut's YouTube upload, apart from receiving many enthusiastic comments, this video has also been watched more than 9,000 times.

"What would it taste like if you added flour, sis?" asked YouTube @roicha5354 and received a reply from the video owner, "plus the flour is more chewy... it's delicious too."

Corn that is stored carelessly can wrinkle and no longer be fresh in a short time, you know. So, to make it last longer, you can copy the method for storing corn below.

1. In the refrigerator.

Corn can be stored in the refrigerator to extend its shelf life. You can keep the corn in the husk and just clean it before use. Store corn in a plastic bag or closed container in a cooler part of the refrigerator.

2. In the freezer.

If you want to store corn for a longer period of time, you can freeze it. First, blanch the corn in boiling water for 3-4 minutes, then cool in ice water and dry. Then store in a ziplock plastic bag or closed container in the freezer. When you want to use it, let the corn thaw a little in the refrigerator before cooking.

3. In cans.

You can also buy canned corn. Be sure to check the expiration date and make sure the can remains intact before using.

4. In vacuum packaging.

If you have a vacuum packaging machine, you can use it to store corn. Pack the corn in a vacuum bag and make sure to remove as much air as possible before sealing it.

5. Dry.

You can dry corn to store it for a longer period of time. Cut the corn from the cob and dry it in the oven at a low temperature or using a food dehydrator. Once dry, store in an airtight container in a cool, dark place.

Disclaimer: This translation from Bahasa Indonesia to English has been generated by Artificial Intelligence.