Indonesian Corn Cakes Recipes

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INDONESIAN CORN CAKES



Indonesian Corn Cakes image

Like porridge and roasted meat, griddle cakes are ancient preparations. Corn griddle cakes are a simple folk food in dozens of cultures. This recipe is from the Posh on Pico cafe in Los Angeles.

Provided by NannyMarvel

Categories     Corn

Time 35m

Yield 24 cakes, 8-10 serving(s)

Number Of Ingredients 13

2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup celery, finely diced
2 green onions, including tops, finely chopped
2 tablespoons cilantro leaves, chopped, plus leaves for garnish
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon oil

Steps:

  • Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
  • Heat the butter and oil in a large skillet.
  • For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
  • Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
  • Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

INDONESIAN CORN FRITTERS



Indonesian Corn Fritters image

Provided by Elaine Louie

Categories     appetizer

Time 40m

Yield 4 appetizer portions

Number Of Ingredients 14

1/3 cup Thai sweet chili sauce
1/3 cup Bango or other kecap manis
4 ears of corn, kernels cut from cob, or one 15 1/4 ounce can of corn, drained
2 cloves garlic, minced
1 tablespoon red bell pepper, julienned into pieces 1/2 inch long, and 1/8 inch wide
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 large egg
1/2 teaspoon sugar
2 tablespoons corn starch
2 tablespoons rice flour
1 tablespoon finely chopped shallot
Salt
Vegetable oil

Steps:

  • For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
  • For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for Step no. 3)
  • Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
  • In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.

Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1497 milligrams, Sugar 8 grams, TransFat 0 grams

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