today is Jan 22, 2022

Bakwan Jagung Panggang - Baked Corn Fritters

Bakwan Jagung Panggang - Baked Corn Fritters

The moment summer comes and fresh corns flood the market is the time I start cooking up batches upon batches of bakwan jagung (Indonesian corn fritters).

I don’t mind a bit of deep frying every so and then, but I have received quite a fair amount of requests to create oven-baked version of bakwan jagung.

After a bit of experimentation, I think I can say I have come up with a delicious baked version for bakwang jagung. I hope you will give it a try and let me know what you think.

Bakwan Jagung Panggang - Baked Corn Fritters

Bakwan Jagung Panggang - Baked Corn Fritters

Kaffir lime leaves, coriander, and turmeric

These corn fritters are made with fresh corns, shallots, garlic, kaffir lime leaves, coconut milk, eggs, all-purpose flour, coriander powder, turmeric powder, and salt.

My regular bakwan jagung recipe doesn’t use kaffir lime leaves, coriander powder, nor turmeric powder.

If you prefer, you can certainly stick to the more common seasoning, using scallions (Indonesian: daun bawang) and Chinese celery (Indonesian: daun seledri) instead of kaffir lime leaves.

Coriander is such a ubiquitous seasoning in Indonesia, and it is actually very common in regular bakwan jagung too. As for turmeric, I use it mainly to boost the color, plus it is supposed to be good for you!

Bakwan Jagung Panggang - Baked Corn Fritters

Bakwan Jagung Panggang - Baked Corn Fritters

Bake in a standard muffin pan

To emulate the shape of regular bakwan jagung, I opt to bake the bakwan in a standard muffin pans.

You would want to really grease and flour each of the muffin cup to make the fritters easier to release.

Also, since each and every corn differs in size, make sure to cook the fritters until fully cooked and not just purely relying on my baking time. :)