Indonesian Corn Patties Recipes
INDONESIAN CORN CAKES
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
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.
INDONESIAN CORN PATTIES
Make and share this Indonesian Corn Patties recipe from Food.com.
Provided by Sueie
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In bowl mix corn, fish sauce, pepper, chilli and shallots.
- Mix in egg and cornflour.
- Heat oil in pan, drop large spoonfuls of mixture into pan and cook approx 2 minutes or until underside is nice and golden, turn and cook other side.
- Place in warm oven while cooking remainder.
- Serve with chilli sauce or a vietnamese dipping sauce.
INDONESIAN CORN FRITTERS
Provided by Elaine Louie
Categories appetizer
Time 40m
Yield 4 appetizer portions
Number Of Ingredients 14
Steps:
- For the sauce: In a small bowl, combine sweet chili sauce and kecap manis. Mix and set aside.
- For the fritters: In a large bowl, combine half the corn kernels, garlic, red bell pepper, nutmeg, ground pepper and egg. Mix well. Place in blender and process at medium speed until pureed. (Variations: For a smooth fritter, add all the corn to the blender; for a very crunchy fritter, reserve all of the corn for Step no. 3)
- Transfer back to bowl; add corn starch, rice flour, shallot and reserved whole corn kernels. Mix well, and season with salt to taste.
- In a wok or a deep frying pan over high heat, add vegetable oil to a depth of 1 1/2 to 2 inches. Heat to 350 degrees. Working in batches, scoop up corn mixture 1 tablespoon at a time, and add to hot oil; be careful not to crowd pan. Fry until golden brown, 1 1/2 to 2 1/2 minutes a side; fresh corn may take slightly longer to brown than canned. Drain and place on paper towels. Serve with dipping sauce.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 5 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1497 milligrams, Sugar 8 grams, TransFat 0 grams
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