Buzz
Crispy corn cakes are a tasty treat that can be paired with sweet chili sauce or served as a side dish in your meals. In this guide, you can choose between two frying methods: one with minimal oil or deep-frying. You can even try both and see which you prefer. These crispy corn cakes are perfect for a quick snack on a lazy Sunday afternoon, a late-night bite, or whenever you're craving something delicious. Check out step 1 below and pick the method you like best.
Ingredients
Low-Oil Crispy Corn Cakes
- 90 g corn flour
- 60 g all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 egg
- Few drops of lemon juice
- 350 g corn kernels
- 4 spring onions, chopped
- 3 tablespoons coriander, chopped
- 1 small bowl of sweet chili sauce for dipping
- 100 ml oil for frying
- 120 ml water
Deep-Fried Crispy Corn Cakes
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 2 eggs
- 1/2-3/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 4 cups corn kernels
- 3 teaspoons chives, chopped
- Canola oil for frying the cakes
- Granulated sugar
- Maple syrup
Steps
Low-Oil Crispy Corn Cakes
Sift together corn flour, all-purpose flour, baking powder, salt, coriander powder, and cumin powder into a bowl. Place all ingredients into a fine sieve over the bowl and use a spoon to gently scrape the ingredients at the bottom of the sieve. This batch makes about 4 servings, roughly 24 corn cakes.
Crack the eggs into a bowl. Break the eggs into the mixture and whisk them thoroughly. This step is called mixing the batter to a smooth consistency.
Add a few drops of lemon juice and water. Squeeze the lemon and pour the water into the batter. You can add more water if the mixture seems too thick.
Stir in the corn kernels, spring onions, and chopped coriander. These are the final ingredients to be added to the batter.
Mix thoroughly. Use a whisk to beat the mixture until all ingredients are well combined. The batter should be slightly runny, not thick. If the batter is still too thick and clumpy, add more water to thin it out.
Heat the oil. Heat the oil in a frying pan over medium or high heat for at least 1 minute.
Fry the corn cakes. Once the oil is hot, scoop 2 tablespoons of the batter into the pan and use the back of the spoon to flatten it out like a pancake. Be careful to avoid any splattering when adding the batter to the pan.
Fry each cake for about 2-3 minutes on each side. Flip the cake and continue frying until both sides turn golden brown.
Drain excess oil from the cakes. After frying, use a slotted spoon to lift the cakes out of the pan and place them on a paper towel to absorb the excess oil.
Enjoy. Enjoy the crispy corn cakes on their own or serve with sweet chili sauce and garnish with a few coriander or parsley leaves. These corn cakes are perfect for breakfast or as a snack anytime.
- If you find the ingredients too complicated, you can simplify the recipe and use just these basics:
- 430 g corn kernels
- 2 eggs
- 2 tablespoons flour
- Salt
- Pepper
- 2 tablespoons vegetable oil
Deep-Fried Crispy Corn Cakes
Mix the flour, sugar, and baking powder together. Add all the ingredients to a large bowl and use a whisk to blend everything well. This recipe will yield about 36 crispy corn cakes, enough for around 6 servings.
Add the eggs, milk, salt, and cayenne pepper to the mixture. After mixing the previous ingredients, add the eggs, milk, salt, and cayenne pepper and continue to mix until everything is well combined.
Incorporate the corn and chives into the batter. You can use canned corn or cooked corn kernels. Use a spoon to mix the corn and chives into the batter. The corn and chives don't need to be completely absorbed into the batter. The milk will prevent the batter from becoming too thick, and you can add more milk if the batter seems lumpy.
Heat the oil to a depth of 7-10 cm in the pan at 185°C. Use a thermometer to ensure the oil doesn't exceed 185°C to prevent the cakes from burning as soon as they hit the oil. Since the oil takes time to heat up, you can start heating it while preparing the batter to save time.
Scoop a spoonful of batter into the hot oil. Use an ice cream scoop or a regular spoon to drop spoonfuls of the batter into the oil. The batter will expand, but it shouldn't grow larger than the size of a ping-pong ball. You can fry multiple cakes at once, just be sure they don't stick together while frying.
Fry until the corn cakes turn golden brown. Fry each cake for about 2-3 minutes, then flip it over and continue frying until both sides are evenly browned. Be careful while frying to avoid burning the cakes.
Use paper towels to absorb excess oil. Use a slotted spoon to remove the cakes from the oil, shake off the excess oil, and place them on paper towels to soak up the extra oil.
Serve. Deep-fried corn cakes can be enjoyed as is, sprinkled with powdered sugar, or drizzled with maple syrup. These crispy corn cakes are great for breakfast, as a snack, or anytime you're craving something tasty.
Tips
- You can substitute canned corn for frozen or fresh corn, and vice versa.
Warning
- Be cautious around hot oil. Always supervise the frying process, and keep children and pets away from the kitchen area.
What You Will Need
- Sifter
- Medium-sized bowl
- Whisking tool
- Medium frying pan
- Spatula or flipping tool
- Spoon
- Serving plate
