Buster's friend's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1In food processor or blender, puree half the corn. Add garlic, shallots.
- 2and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
- 3Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
- 4large bowl. Fold in all but 1 tablespoon of remaining corn.
- 5Heat oil in non-stick skillet over medium-high heat until shimmery.
- 6For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
- 7batches about 2 minutes, or until golden, turning once. Drain on paper.
- 8towels and keep warm.
- 9To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
- 10with remaining 1 tablespoon corn kernels and green onions. Drizzle.
- 11generously with chili sauce.
Browse Our Top Lunch/Snacks Recipes
You Might Also Like...View All Lunch/Snacks Recipes
Nutritional Facts for Thai Corn Cakes
Serving Size: 1 (976 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 65.6
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.4 g
- Cholesterol 26.4 mg
- Sodium 242.3 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 0.7 g
- Sugars 0.4 g
- Protein 2.1 g