You gotta love a recipe where you can just dump everything together, pan fry it for a few minutes, and have something this lovely come out of it...right? I think I need an "amen" here! And even if I can't hear you over the computer, Lily proclaimed "these are amazing!" So I'll take that any day of the week. :)
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Ingredients for corn cakes:
- 1/2 cup Panko bread crumbs
- 1/2 cup cornmeal
- 1/2 tsp salt
- 1/4 cup milk
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
- 2 cups fresh corn kernels
- 1/2 cup grated carrot (1 medium)
- 1/2 cup finely chopped sweet bell peppers (mixed colors)
- canola oil for pan frying
- 3/4 cup plain, nonfat Greek yogurt
- 4 tsp fresh squeezed lime juice
- 2 tsp milk
- 2 Tbsp thinly sliced green onion
- 3/4 cup chopped fresh cilantro
- 1/2 tsp black pepper
I will begin by making the cilantro lime cream first. That way, the flavors will have time to marry together. Also, when these babies are done... I want to be able to eat them hot... and not have to wait on making the dip.
In a small bowl, whisk together the ingredients and set aside. That's it. Adjust the seasoning to your liking if you insist on making it more complicated. :)
3/4 cup plain, nonfat Greek yogurt + 4 tsp fresh squeezed lime juice. *You could also use sour cream if you don't have Greek yogurt available.
2 tsp milk + 2 Tbsp thinly sliced green onion
3/4 cup fresh cilantro + 1/2 tsp black pepper
Here's our dip!
Okay, lets move on to the corn cakes. The thing to do here is to get all your ingredients prepped first. After that, all there is to do is dump it all together. So chop, dice, measure, and grate before you get going, and this will be a piece of cake.
|2 cups fresh corn (about 2 nice ears of corn should do it)|
1/2 cup Panko bread crumbs + 1/2 cup corn meal
1/2 tsp table salt + 1/4 cup milk
2 whole eggs, lightly beaten + 2 egg whites lightly beaten
1/2 cup grated carrot + 1/2 cup chopped sweet bell peppers (mixed colors)
2 cups fresh corn niblets, cut from the cob (obviously, ha ha).
|canola oil for pan frying|
Add a tablespoon or so of canola oil in the bottom of a heavy pan. Today I chose a 14" cast enamel pan.
I think this would work well in a nonstick pan, or a black iron skillet, also.
Once the oil gets hot, portion out about 1/4 cup of the batter onto the pan over medium high heat, into individual portions.
Cook about 6 minutes, flipping them only once. Then repeat with the remaining batter, adding more canola oil as needed.
Food Nerd Notes: A reader has pointed out to me that these are a variation of Indonesian corn cakes called Perkedel Jagung, which just happens to be one of the most popular foods in Indonesia. How cool is that?! It's apparently one of those things where every Indonesian family has a slightly different recipe, with various theories on how to make them. Some people add spring onions, while others add kaffir lime leaves. Some add peeled shrimp, while some, like this one, just skip it for the vegetarian version.
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Begin by making the cilantro lime cream first. That way, the flavors will have time to marry together. Also, when the corn cakes are done, you won't have to wait on making the dip. In a small bowl, whisk together the ingredients and set aside. That's it. Adjust the seasoning to your liking.
Okay, lets move on to the corn cakes. The thing to do here is to get all your ingredients prepped first. After that, all there is to do is dump it all together. So chop, dice, measure, and grate before you get going.
In a large bowl, combine Panko bread crumbs, cornmeal, and salt. Then whisk in the milk, eggs and egg whites until combined. Not only will all these eggs hold our corn cakes together, but we are upping the protein content tremendously (and the two extra egg whites have zero fat)!
Stir in the grated carrot, sweet peppers, black pepper, and corn niblets that you have cut off of the cob.