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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 12 |
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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. 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 |
Directions:
1. In food processor or blender, puree half the corn. Add garlic, shallots.
2. and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
3. Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
4. large bowl. Fold in all but 1 tablespoon of remaining corn.
5. Heat oil in non-stick skillet over medium-high heat until shimmery.
6. For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
7. batches about 2 minutes, or until golden, turning once. Drain on paper.
8. towels and keep warm.
9. To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
10. with remaining 1 tablespoon corn kernels and green onions. Drizzle.
11. generously with chili sauce.
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