Spiced Thai Corn Cakes Recipes

THAI CORN CAKES

Thai Corn Cakes image

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

Ingredients

2 cups corn kernels
2 garlic cloves, chopped
2 shallots, chopped
1 tablespoon cilantro, chopped
1 tablespoon fish sauce
1 teaspoon granulated sugar
1 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
2/3 cup all-purpose flour
2 eggs
2 tablespoons vegetable oil
2 green onions, minced
sweet chili sauce, to taste

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

Thai Corn Cakes image

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

Ingredients

3 cups fresh corn kernels (or frozen)
3 tablespoons chopped cilantro
2 tablespoons garlic, peeled and chopped
1 jalapeno, seeded and chopped
2 tablespoons red bell peppers, seeded, chopped
3 eggs, beaten
1 tablespoon cornstarch
1 teaspoon salt
3/4 teaspoon fresh coarse ground black pepper
1/4 cup corn oil (for frying)
mixed salad green (for garnish)

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

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