FRIED CORN CAKES
Just fry these corn cakes up and watch them come running.Source: Unknown
Provided by Lynnda Cloutier
Categories Vegetables
Number Of Ingredients 4
Steps:
- 1. Stir together cornmeal, salt and boiling water. Heat 2 Tbsp. oil in nonstick skillet over medium high til it shimmers. Drop one or two spoonfuls of cornmeal mixture in skillet, flatten slightly and fry both sides. Add oil for each batch as needed.
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Mahmoud Yahia
[email protected]These corn cakes are a good starting point, but they could be improved with a few tweaks.
Jessica Buenfil
[email protected]I would make these corn cakes again, but I would make a few changes to the recipe.
Geometry sten
[email protected]Overall, I thought these corn cakes were just okay.
Tina Kinder
[email protected]These corn cakes took longer to cook than the recipe said.
Rifat Akan
[email protected]I found the recipe to be a little confusing.
Fitsum Bogale
[email protected]These corn cakes were a little too dry for my taste.
Draco Mendoza
[email protected]I'm not usually a fan of corn cakes, but these were really good!
Samsam Macalin
[email protected]These corn cakes are so fluffy and flavorful.
Owethu Mthimkhulu
[email protected]I love the crispy edges on these corn cakes.
buraq Alashari
[email protected]These corn cakes are a great way to use up leftover corn. They're also a great way to get kids to eat their vegetables.
Hitra Johns
[email protected]I've made these corn cakes several times now and they're always a hit. They're so versatile, I've served them for breakfast, lunch, and dinner.
Nadir Sahil
[email protected]These corn cakes are so easy to make and they taste amazing! I love that I can use fresh or frozen corn, and they always turn out perfect.
Olerato Ntikang
[email protected]I made these corn cakes for a brunch party and they were a huge success! Everyone loved them, and they were gone in no time. I will definitely be making them again.
Arunn Kumar
[email protected]These corn cakes were a hit with my family! They were crispy on the outside and fluffy on the inside, with a delicious sweet corn flavor. I served them with butter and maple syrup, and they were perfect for a quick and easy breakfast or snack.