Description
Indonesian Corn Cakes are a popular traditional snack known for their sweet and savory flavor combination They feature a slightly crispy outside with a soft and moist inside made primarily from corn These cakes are enjoyed as a comforting treat often served warm and are perfect for sharing during gatherings or as a delightful snack throughout the day
Ingredients
From 2 cups fresh corn kernels
3 eggs, beaten
3 tablespoons flour
2 tablespoons whipping cream
1/2 cup cooked shrimp, finely chopped
1/4 cup celery, finely diced
2 green onions, including tops, finely chopped
2 tablespoons cilantro leaves, chopped, plus leaves for garnish
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon butter
1 tablespoon oil
Instructions
Combine the corn eggs flour and cream in a food processor and blend until the corn is finely chopped and the mixture appears creamy scraping down the sides as needed
Transfer to a bowl
Add the shrimp celery green onions cilantro garlic salt and white pepper and mix well
Heat the butter and oil in a large skillet over medium heat
For each cake spoon a heaping tablespoon of the corn mixture into the skillet keeping the cakes separated and pressing gently to flatten slightly
Cook until the bottoms are golden brown then carefully flip and cook the other side until golden about 3 minutes total
Continue cooking the remaining cakes placing them on a platter and keeping warm
Serve warm as an appetizer or side dish garnished with additional cilantro leaves if desired
Notes
Notes
Avoid overmixing batter to keep cakes light and fluffy
Cook on medium heat to prevent burning while ensuring inside is cooked through
Use a nonstick pan for easier flipping
Serve warm for best taste
- Prep Time: 25
- Cook Time: 3