THAI CORN FRITTERS
Steps:
- In a large mixing bowl, combine the corn, cilantro, green onion, egg, coconut milk, ginger, garlic chili paste, and curry paste. Stir just unitl combined.
- To the bowl, add the flour, salt, pepper, and baking powder. Stir to combine.
- Heat 1 tbsp of coconut oil in a large skillet over medium heat. once hot, ¼ cup of the corn mixture to the skillet, then flatten the top slightly to form a round circle that is about ½ inch thick.
- Allow the corn fritter to cook for about 2 minutes, or until the underside is golden brown, then flip and cook for an additional 2 minutes on the other side. (tip - Use a thin spatula, such as a fish spatula, to flip the corn friters. If they are falling apart when you try to flip them, then they aren't quite ready to flip.)
- Repeat with the remaining corn mixture, adding additional coconut oil to the pan as neded.
- Serve immediately with optional dipping sauce.
Nutrition Facts : Calories 214 kcal, Carbohydrate 25 g, Protein 5 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 675 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CORN CAKES
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 to 10 corncakes
Number Of Ingredients 16
Steps:
- For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
- For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
- In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
- Serve the corn cakes hot, topped with the avocado salsa.
THAI CORN CAKES
Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive.
Provided by Busters friend
Categories Lunch/Snacks
Time 31m
Yield 16 cakes
Number Of Ingredients 13
Steps:
- In food processor or blender, puree half the corn. Add garlic, shallots.
- and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
- Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
- large bowl. Fold in all but 1 tablespoon of remaining corn.
- Heat oil in non-stick skillet over medium-high heat until shimmery.
- For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
- batches about 2 minutes, or until golden, turning once. Drain on paper.
- towels and keep warm.
- To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
- with remaining 1 tablespoon corn kernels and green onions. Drizzle.
- generously with chili sauce.
Nutrition Facts : Calories 65.7, Fat 2.5, SaturatedFat 0.5, Cholesterol 26.4, Sodium 242.4, Carbohydrate 9.3, Fiber 0.7, Sugar 0.4, Protein 2.1
THAI CORN CAKES
Make and share this Thai Corn Cakes recipe from Food.com.
Provided by Sharon123
Categories Corn
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*F.
- Spread corn out in a single layer on a lightly oiled baking sheet.
- Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
- While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
- Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!
Nutrition Facts : Calories 194.8, Fat 12.5, SaturatedFat 2.1, Cholesterol 105.8, Sodium 435.1, Carbohydrate 17.5, Fiber 2.4, Sugar 2.9, Protein 5.9
SPICED THAI CORN CAKES
Make and share this Spiced Thai Corn Cakes recipe from Food.com.
Provided by Rick Young
Categories Corn
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients except for the oil, mixing well.
- Set aside for about 10 minutes to allow the baking powder to become activated Heat oil in large pan or flat-bottomed wok over medium to high heat.
- Drop large teaspoonfuls of corn mixture into the oil.
- Allow to fry about 3 minutes each, until golden, turning once or twice.
- Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
- Arrange on plate and serve.
Nutrition Facts : Calories 140.1, Fat 0.9, SaturatedFat 0.1, Sodium 730.7, Carbohydrate 31.6, Fiber 3, Sugar 0.5, Protein 4.8
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