Best Asian Style Corn Cakes Recipes

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THAI CORN FRITTERS



Thai Corn Fritters image

These Thai Corn Fritters are the perfect side dish or appetizer for all of your summer gatherings. With fresh corn, cilantro, coconut milk, and green onions they are super light and fresh as well!

Provided by Sabra - This Mom's Menu

Categories     Appetizer     Side Dish

Time 30m

Number Of Ingredients 16

2 cups Fresh Corn Kernals
⅓ cup Cilantro (chopped)
3 Green Onions (thinly sliced)
1 Egg
3 tbsp Canned Coconut Milk
2 tsp Ginger (Finely minced, or ginger paste)
1 tsp Garlic Chili Sauce
1 tsp Red Curry Paste (optional)
⅓ cup All Purpose Flour
1 tsp Salt
¼ tsp Pepper
1 tsp Baking Powder
2 tbsp Coconut Oil (for frying)
3 tbsp Sour Cream
3 tbsp Canned Coconut Milk
1 tsp Sriracha (or to taste)

Steps:

  • In a large mixing bowl, combine the corn, cilantro, green onion, egg, coconut milk, ginger, garlic chili paste, and curry paste. Stir just unitl combined.
  • To the bowl, add the flour, salt, pepper, and baking powder. Stir to combine.
  • Heat 1 tbsp of coconut oil in a large skillet over medium heat. once hot, ¼ cup of the corn mixture to the skillet, then flatten the top slightly to form a round circle that is about ½ inch thick.
  • Allow the corn fritter to cook for about 2 minutes, or until the underside is golden brown, then flip and cook for an additional 2 minutes on the other side. (tip - Use a thin spatula, such as a fish spatula, to flip the corn friters. If they are falling apart when you try to flip them, then they aren't quite ready to flip.)
  • Repeat with the remaining corn mixture, adding additional coconut oil to the pan as neded.
  • Serve immediately with optional dipping sauce.

Nutrition Facts : Calories 214 kcal, Carbohydrate 25 g, Protein 5 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 675 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

INDONESIAN CORN CAKES



Indonesian Corn Cakes image

Like porridge and roasted meat, griddle cakes are ancient preparations. Corn griddle cakes are a simple folk food in dozens of cultures. This recipe is from the Posh on Pico cafe in Los Angeles.

Provided by NannyMarvel

Categories     Corn

Time 35m

Yield 24 cakes, 8-10 serving(s)

Number Of Ingredients 13

2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup celery, finely diced
2 green onions, including tops, finely chopped
2 tablespoons cilantro leaves, chopped, plus leaves for garnish
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon oil

Steps:

  • Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
  • Heat the butter and oil in a large skillet.
  • For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
  • Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
  • Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

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