Babaloo Corn Cakes
- Reviews 1
Ready In: 1 hr 20 mins
Serves: 8
Ingredients
Dry Spice Mix
- 1⁄4 teaspoon paprika
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon rosemary, crushed
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon ground nutmeg
Corn Cake Batter
- 3⁄4 cup cornflour
- 1⁄2 cup yellow cornmeal
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 1⁄4 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 1 tablespoon honey
- 1⁄2 cup cooked shrimp, chopped coarse
- 2 cups fresh corn kernels, if you use frozen corn, defrost and discard excess liquid
- 1⁄2 cup scallion, diced
- 2 fresh garlic cloves, diced
- 1 tablespoon cilantro, leaves and diced
- 3⁄4 cup peanut oil, DIVIDED for frying in batches
Directions
- In a medium sized bowl assemble the dry spice mix ingredients and mix well.
- Add the corn flour, corn meal, baking powder, and the baking soda; mix well and set this flour mixture aside.
- In a large bowl, whisk together the buttermilk and melted butter; add in the beaten egg and whisk well.
- Gradually whisk the flour mixture into eggy mixture; whisk this until it is completely blended.
- Add the honey, shrimp, corn kernels, scallions, garlic, and fresh cilantro; mix well.
- You now have your corn cake batter!
- Note: It's best to fry your corn cakes in batches so preheat your oven to 200 degrees so that you keep what you just did nice and warm.
- To fry the corn cakes (per batch):.
- Wipe down the interior of a non-stick pan with 1 tablespoon of peanut oil.
- Heat the pan over medium heat for 1 to 2 minutes.
- Ladle the batter into the pan to form corn cakes.
- Do not overcrowd the pan.
- Fry off the corn cakes 2 to 3 minutes per side until they are golden brown.
- Repeat this process until all of the batter is fried off.
- While frying off the rest of the corn cakes, keep the completed ones warm in your preheated oven.
- To serve--garnish each portion with a dollop of sour cream.
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