My Sweet Corn Patties Recipes

SWEET CORN PATTY

Steps:

• Take a bowl, add slightly dry sweet corn, onion, green chilies, salt, coriander powder and transfer into mixie jar to blend into a coarse paste. Transfer into a bowl, add corn meal flour mix it and make round flat shape patties and coat it with crumbled seviya. Heat oil in a pan and place the patties and shallow fry them on both sides with some more oil. Transfer into a serving plate. Now sweet corn patties are ready to serve with tomato sauce.

CORN CUTLET - CORN PATTIES

Steps:

• To make corn patties firstly boil whole potatoes just until fork tender without making them mushy. You can boil them in a pot covering them with enough water or in the instant pot for 6 mins. Alternately you may also peel and cube them and boil in a pan.
• If using corn on the cob, boil them until tender and remove the kernels. If using frozen corn, prepare them by defrosting and cooking in a pan until tender.
• Mash the boiled potatoes well in a bowl. Add sweet corn, red chilli powder, garam masala, chaat masala (optional), green chilies, ginger, salt, bread crumbs or coriander leaves.
• Mix all of the ingredients and taste test. If required add more salt and spices.
• Mix well to bind the mixture to a dough. If the dough becomes dry, knead with moist fingers. Troubleshooting tip: You can also blend half of the mixture in a blender and mix with the rest.

SWEET CORN CUTLET RECIPE

Steps:

• Microwave sweet corn kernels for 3-4 minutes or pressure cook them then keep aside
• Boil potato peel the skin mash it and keep aside.
• In a blender add boiled corn kernels , garlic , ginger , green chilli and Cilantro run till it becomes coarse paste (do not add water) and transfer in to a mixing bowl.
• To the corn paste add mashed potatoes , onions , red chilli powder , cumin powder , chat masala and salt Add 1 tbsp of boiled sweet corn kernels to the mixture.
• Now add corn flour and mix well. Divide the mixture in to 6 lemon sized balls.
• Heat 2 tsp of oil in pan , when it gets hot take one shaped ball press gently to form a disc and roll both sides in bread crumbs.
• Place it on a pan and fry in medium heat on both sides till it golden brown color and done.
• Transfer the fried cutlets in plate and serve hot with ketchup.

SWEET CORN CAKE

Steps:

• In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
• Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
• In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
• Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

CORN FRITTER PATTIES

Steps:

• In a small bowl, combine the pancake mix, egg and milk just until moistened. Stir in the corn. , In a cast-iron or electric skillet, heat 1/4 in. oil to 375°. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook until golden brown, about 2 minutes on each side.

SWEET CORN CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
• Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
• Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

SWEET CORN CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Lightly grease eighteen 4-ounce ramekins, muffin cups (see Chef's Notes), or free-standing baking cups (see Chef's Notes) and place on two baking sheets.
• In a medium bowl, whisk together the flour, polenta, sugar, baking powder, and salt.
• In another medium bowl, whisk the butter, honey, eggs, and buttermilk to combine. Add the wet ingredients to the dry ingredients and whisk until well combined. Fold in the corn.
• Scoop the batter into the prepared ramekins or muffin cups, filling each just over three-quarters full.
• Bake the cakes (on the baking sheets) until they are golden at the edges and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Let the cakes cool in the pans for 5 minutes, then unmold.
• Serve the cakes warm or at room temperature, with a dollop of creme fraiche and a drizzle of honey.

CORN PATTIES

Steps:

• In a medium mixing bowl, mash the corn lightly.
• Add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter.
• Heat oil over medium-high heat.
• Drop patties by spoonful into skillet.
• Allow to cook 5-10 minutes, turning once, or until golden brown on each side.
• (Do not turn over too early, or they will fall apart).
• Serve witha little salsa.

SWEET CORN CAKES

Steps:

• In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
• Add in the corn kernels; toss to coat.
• In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
• Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
• Heat a large nonstick skillet or griddle over medium heat.
• Brush a thin film of vegetable oil or spray with cooking spray.
• Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
• Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
• Serve warm with maple syrup or powdered sugar and berries.