Crispy Corn Cakes
I don’t make a lot of appetizers, mainly because I’m working too hard on the main dish so why put in extra effort into another dish? But once I saw the recipe for these corn cakes, I just had to give these a try. They were simple to put together and took only 5-10 minutes to prep. Not only were they quick and easy to make but they also tasted fantastic – crisp on the outside while the rest just melts in your mouth as they burst with garlicky-smokey flavor. This is the perfect appetizer for almost any main dish that can be made with such minimal effort. Win!
Crispy Corn Cakes (adapted from Spoon Fork Bacon):
Yields 12 corn cakes
- 2 1/2 cups frozen corn kernels
- 1 shallot, diced
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1/3 cup all-purpose flour, sifted
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil
In a large bowl, combine the corn, shallot, green onions and garlic.
Add the egg and gently toss to combine.
Add the flour and gently toss to combine; season with salt and pepper, to taste.
Heat vegetable oil in a large skillet over medium heat. Add 1/4 cup of the mixture for each corn cake and gently press down to flatten.
Cook until golden brown, about 5 minutes on each side.