foto: Instagram/@chefgungun_handayana
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.
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(brl/mal)
