Thai Corn Cakes

Sharon123's Note:

This recipe came from Marty’s WineBar in Dallas, Texas!

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 3 cups fresh corn kernels (or frozen)
• 3 tablespoons chopped cilantro
• 2 tablespoons garlic , peeled and chopped
• 1 jalapeno , seeded and chopped
• 2 tablespoons red bell peppers , seeded, chopped
• 3 eggs , beaten
• 1 tablespoon cornstarch
• 1 teaspoon salt
• ¾ teaspoon fresh coarse ground black pepper
• ¼ cup corn oil (for frying)
• mixed salad green (for garnish)

Directions:

1. Preheat oven to 350*F.
2. Spread corn out in a single layer on a lightly oiled baking sheet.
3. Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
4. While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
5. Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!

Reviews

[duonyte]

Even though I had a mishap - my hand blender stopped in the middle of making this recipe - I still had good enough results to know how this would work if all equipment was working. I think I did not get a good enough puree. My first pancakes fell apart, so I added a bit more cornstarch, and they held together well. I used less jalapeno than indicated - I like it but the batch I got from the market is much hotter than usual. Otherwise used everything. I saved a couple for lunch tomorrow, I think they will reheat very well. Made for Newest Zaar tag game.