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
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Yoniedra Jarrett
[email protected]Overall, I thought these corn cakes were pretty good. I would definitely make them again.
Chrispus Alibeihayo
[email protected]These corn cakes were a bit too dry for my taste. I think I'll add a little more milk next time.
Dorian Villegas
[email protected]I love the crispy texture of these corn cakes. They're so addictive!
King Rex
[email protected]These corn cakes are the perfect finger food for a party or potluck.
Jagadeesh Kumar
[email protected]I've never had Thai corn cakes before, but I'm so glad I tried this recipe. They were absolutely delicious!
Dilnewaz Akter
[email protected]I made these corn cakes for a brunch party and they were a huge hit. Everyone raved about how delicious they were.
Shawn Matlhatsi Tembane
[email protected]These corn cakes were a little too oily for my taste.
It's kakar Sab
[email protected]I'm not a big fan of corn, but these corn cakes were surprisingly delicious. The sweetness of the corn was perfectly balanced by the savory flavors of the other ingredients.
Ram Babu Paudel
[email protected]These corn cakes are so easy to make and they're always a crowd-pleaser.
Kfkfid Hddr
[email protected]I love the addition of shrimp to these corn cakes. It gives them a nice savory flavor.
William Brown
[email protected]These corn cakes were a little bland for my taste. I think they could have used more seasoning.
Huzaifa Salman
[email protected]Meh.
Kamana mahato
[email protected]I followed the recipe exactly and the corn cakes turned out perfectly. They were golden brown and had a wonderful flavor.
Samaila Abubakar
[email protected]My family loved these corn cakes. They were easy to make and had a delicious crispy texture.
Max howells
[email protected]A bit too sweet for my taste, but overall a good recipe.
Samie Mundy
[email protected]I've tried many Thai corn cake recipes, but this one is definitely my favorite. The texture is perfect and the flavors are so well-balanced.
Tanjil Khan
[email protected]I made these corn cakes for a potluck and they were gone in minutes. Everyone loved them!
Arelys Brol
[email protected]These Thai corn cakes were a hit at my last dinner party! The combination of sweet corn, savory shrimp, and aromatic herbs was a flavor explosion in every bite.