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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 8 |
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My son brought me some beautiful corn from hi garden, so we came up with these last night. You could use canned or frozen corn-I'm guessing about a 440g (16 ounce) can. This was quite a thin batter, but cooked up really nicely. Ingredients:
3 corn on the cob |
3 eggs, lightly beaten |
4 tablespoons all-purpose flour |
2 green onions, finely chopped |
1 garlic clove, crushed |
1 green chili pepper, finely chopped |
3 tablespoons cilantro, chopped |
1 tablespoon fish sauce |
1 teaspoon chili sauce |
1/2 lime, juice of |
1 lime, zest of |
1 teaspoon chicken stock powder |
1/4 teaspoon pepper |
2 tablespoons oil |
Directions:
1. Bring a saucepan of water to the boil.
2. Remove kernels from corn cobs.
3. Place in the boiling water, return to the boil, then allow to boil for about 2 minutes.
4. Drain remove to a mixing bowl and allow to cool a little.
5. Add all remaining ingredients (except oil) and mix well.
6. Heat the oil in a large frying pan over medium high heat; place heaped tablespoons of mixture in the oil, flattening each cake a little.
7. Cook about 5 minutes on one side (until set and golden), turn and cook a further 2 minutes on other, or until cooked through and golden on that side.
8. Repeat with remaining mixture.
9. Serve with lime wedges, or an Asian style dipping sauce of your choice.
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