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Bakwan Jagung Panggang - Baked Corn Fritters

An oven-baked version of bakwan jagung (Indonesian corn fritters) recipe. Easier, quicker, and less oil compared to regular deep-fried version.

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. I hope you will give it a try and let me know what you think.

Bakwan Jagung Panggang - Baked Corn Fritters

Kaffir lime leaves, coriander, and turmeric

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

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. :)

Bakwan Jagung Panggang - Baked Corn Fritters

Bakwan Jagung Panggang - Baked Corn Fritters

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

Serves: 12


  • 3 ears fresh corn, kernels only
  • 75 gram shallot
  • 4 cloves garlic
  • 3 kaffir lime leaves, cut away the ribs
  • 1/4 cup coconut milk
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon salt


  1. Preheat oven to 365 Fahrenheit (185 Celsius). Lightly grease and flour a standard 12 cup muffin pan.
  2. Puree 1/2 cup of fresh corn kernels, shallot, garlic, and kaffir lime leaves in a food processor.
  3. In a mixing bowl, mix together pureed corn, remaining fresh corn kernels, coconut milk, egg, all-purpose flour, coriander powder, turmeric powder, and salt.
  4. Divide corn mixture equally into muffin pan. Bake in the preheated oven for 20-25 minutes, or until firm and fully cooked.
  5. Remove the pan from oven, and place on a wire rack. After 15 minutes, gently remove the muffin from pan. Serve immediately.


  • Clarissa edgina says:

    Hi Anita, can I use frozen corn instead of the fresh one? Thank you

    • Anita says:

      Hi Clarissa, you can use frozen corn, but make sure to thaw first. :)

      • Clarissa edgina says:

        Since I use conventional oven and 12 muffin pan would not fit, can use my 6 jumbo muffin pan? What is the temperature for it? How long do I have to cook for it? Thank you

        • Anita says:

          Hi Clarissa, yes you can use jumbo muffin pan. My suggestion is to add another 5-7 minutes to the baking time (so a total of about 30-35 minutes baking time) at the same temperature. Good luck!

  • Milky says:

    A tasty way to use some fresh corn I had!
    While I definitely think the unhealthy, fried-up, version is going to be the clear winner, this had nice flavor, and I ate them with a drop of sweet chili sauce as a quick snack! They also hold-up in the fridge pretty well, so it's an easy side dish to add to simple meals. I offered some to my parents, and they liked them too- it kind of looks like it will be an American-style corn-bread, but it's really a proper corn fritter (I remember a show making corn fritters where they blended some of the corn, too).
    I love the spices added to it- that made them really savory. I missed the keffir lime though (since it's hard to find around here, but now I've got some stocked in my freezer, so I definitely won't skip that next time!)

    • Anita says:

      Haha, the fried version is definitely still the clear winner. But on my lazy days, it is hard to not just quickly make this and let my oven does its thing instead of me frying up batches after batches of deep-fried bakwan. Especially in the summer when fresh corn is abundant!

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