Content

• Ingredients
• Pan fried corn cakes
• Fried corn cakes
• To step
• Method 1 of 2: Pan fried corn cakes
• Method 2 of 2: Fried corn cakes
• Tips
• Warnings
• Necessities

These delicious, crunchy corn cakes can be served with sweet chili sauce, or as a side dish with a meal. In this article you can choose between two methods of preparation. You can bake corn cakes in a skillet or you can deep fry them. You can of course also try both ways and decide for yourself which recipe you like best. Corn cakes are quick to prepare, and they are suitable for a lazy Sunday morning brunch as well as dinner with friends. Check which preparation method you want to use and go to Step 1.

Ingredients

Pan fried corn cakes

• 90 g corn flour
• 60 g (wheat) flour
• 1/2 tsp. baking powder
• 1 tsp. salt
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 1 egg, lightly beaten
• a few drops of lemon juice
• 350 g corn
• 4 spring onions, cut into thin rings
• bunch of cilantro, finely chopped
• 1 small bowl of sweet chili sauce, for serving
• 100 ml oil for frying
• 120 ml of water

Fried corn cakes

• 90 g flour
• 15 g of sugar
• 2 tsp. baking powder
• 2 eggs
• 150 ml of milk
• 2 tsp. salt
• 1 tsp. cayenne pepper
• 500 g corn kernels
• 2 tbsp. chives, finely chopped
• oil for frying
• powdered sugar
• maple syrup

To step

Method 1 of 2: Pan fried corn cakes

1. Sift the corn flour, flour, baking powder, salt, ground coriander and ground cumin over a bowl. You do this by putting all the ingredients in the sieve and gently rubbing the bottom of the sieve with a spoon, so that all the ingredients fall into the bowl. With this recipe you can make about 4 servings, or 24 corn cookies.
2. Add the egg. Break an egg over the mixture and stir well. It is already starting to become a real seizure.
3. Add a few drops of lemon juice and the water. First squeeze a slice of lemon over the batter and then add the water. If the batter is still too thick, you can add more water.
4. Add the corn kernels, spring onions and finely chopped cilantro. Now you have added all the ingredients.
5. Stir well. Use a whisk to mix everything well. The batter should now be on the thin side. If it is still too thick you can add some water again.
6. Heat the oil. You heat the oil in a frying pan on medium to high heat. Wait at least 1 minute for the oil to get hot.
7. Bake the corn cakes. When the oil is hot, pour about a tablespoon of batter into the pan per biscuit. Then you flatten the cookies with the back of a spoon. The corn cakes now look like little pancakes. Watch out for hot oil splashes when you pour the batter into the pan.
8. Bake each cookie on one side for about 2 to 3 minutes before turning them over. Bake the cookies until golden brown on both sides.
9. Drain the cookies. When the corn cakes are ready, scoop them out of the pan with a slotted spoon. Place them on kitchen paper to drain.
10. Serve. Serve them with chili sauce and garnish with cilantro or parsley. You can enjoy them on your own or serve them to your friends for lunch or as a tasty snack in between.
    • If you find this recipe too complicated, you can also make a simpler version, with the following ingredients:
      • 450 g corn kernels
      • 2 eggs
      • 30 g flour
      • salt
      • pepper
      • 30 ml of oil

Method 2 of 2: Fried corn cakes

1. Mix flour, sugar and baking powder. In a large bowl, stir the ingredients together well. With this recipe you can make 6 servings, or about 36 corn cookies.
2. Add eggs, milk, salt and cayenne. Now stir everything well again with a whisk, until everything is completely mixed.
3. Add the corn and chives to the batter. You can use canned corn or fresh corn kernels cut from a cob. Stir everything well again. It should now be a fairly thin batter. If it is still too thick, add some milk.
4. Heat the deep fryer to 180 degrees Celsius. Use a deep frying thermometer and make sure the oil doesn't get hotter than 180 degrees, otherwise the corn cakes will burn. To save time, you can start heating the oil while making the batter.
5. Now pour the batter into the deep fryer, spoon by spoon. The batter will expand in the pan, but the cookies should be no bigger than a ping pong ball. The amount of corn cakes you can bake at one time depends on the size of your pan. Bake as many as can fit.
6. Fry each corn cookie until golden brown on both sides. Give each cookie 2 to 3 minutes before turning it over. Always keep a close eye on them so that they do not burn.
7. Drain the corn cakes. Use a slotted spoon to scoop the biscuits out of the oil, shake off the excess oil and drain on kitchen paper.
8. Serve. You can eat the corn cakes as they are, or serve them with powdered sugar or maple syrup. Eat them for breakfast, as a snack or anytime you want.

Tips

• You can replace canned corn with frozen corn or fresh corn and vice versa.

Warnings

• Always be careful with hot oil. Never walk away while working on it, and keep children and pets away from it.

Necessities

• Sieve
• Scale
• Whisk
• Frying pan or deep fryer
• Spatula
• Spoon
• Plate / bowl to serve