Sweet Corn Cakes
17 ingredients
9 steps
Ingredients
- 2 cups fresh corn or 2 cups frozen corn (if using frozen corn, make sure to drain it well to avoid soggy cakes)
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 3 teaspoons minced red chili peppers
- 1 large egg
- 2 tablespoons brown sugar
- 1 scallions or 1 green onion, minced (I use 2 'cause I like green onions)
- 1/4 cup chopped cilantro (you can use parsley if you can't find fresh cilantro)
- 2 tablespoons fish sauce (simply seasoning sauce or Nam Pla)
- oil (for cooking, as needed)
- SPICY MALT SEASONING SAUCE FOR DIPPING
- 1/4 cup malt vinegar
- 2 tablespoons chopped cilantro
- 2 teaspoons minced red chili peppers
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce (seasoning sauce)
Directions
-
1In a large bowl, combine the corn, flour, and baking powder; mix with mixer on medium speed until flour begins to bind with the corn.
-
2Add the minced red peppers, sugar, scallion, cilantro, seasoning sauce and egg.
-
3Continue mixing until mixture becomes thick and spreadable (you want mixture to spread slightly when it is dropped in the oil).
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4In a nonstick skillet, heat about one tablespoon of oil.
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5Drop large spoonfuls of batter into skillet and let spread; brown cake on both sides, approximately 3 minutes per side.
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6Continue doing this until batter is gone, adding oil as needed.
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7Serve with Spicy Malt Seasoning Sauce.
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8SPICY MALT SEASONING SAUCE FOR DIPPING:
-
9Combine all dipping sauce ingredients; mix well.
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