|Main ingredients||Corn, egg, flour, milk and butter|
|Cookbook: Corn fritter Media: Corn fritter|
Traditional Southern USA corn fritters are a mixture of corn kernels, egg, flour, milk, and melted butter. They can be deep fried, shallow fried, baked, and may be served with jam, fruit, honey, or cream. They may also be made with creamed corn, baked, and served with maple syrup. Corn Fritters may have a similar appearance to, and may be mistaken for Johnnycakes.
Indonesian corn fritters however, are not sweet. They are a savoury snack, and have a more granulated texture, as the corn kernels retain their seed shape and not completely finely ground and blend into the dough. The dough is made from the mixture of fresh corn kernels, flour, rice flour, celery, scallion, eggs, shallots, garlic, salt and pepper, deep fried in coconut oil. It is a popular snack and often served as an appetizer.
- Elaine Louie. "Indonesian Corn Fritters". New York Times.
- Roupe, Diane (2007). The Blue Ribbon Country Cookbook. Thomas Nelson Inc. p. 390. ISBN 1401603602.
- Hiller, Elizabeth O. (1918). The Corn Cook Book. P.F. Volland Co. pp. 73–75.
- Anta (12 June 2013). "Bakwan Jagung – Corn Fritter". Daily Coking Quest.
- Jones, Suzanne S. (2011). Readable, Doable and Delicious: Requested Recipes and Stories from the Past to the Present. Xlibris Corporation. p. 184. ISBN 146284569X.
|This food-related article is a stub. You can help Wikipedia by expanding it.|