Corn Cakes

My mom recently told me that she's never had any sort of fried cake she enjoyed. Me and my friend Peyton took that as a challenge, to us, corn makes everything better. It adds a sweet pop to every bite, accompanied with a little spice is just perfect. So we made corn cakes! These corn cakes happened to be the first fried cakes she's ever liked!

Our own addition was a handful of chopped cilantro and some extra corn ;) After making it the first time I made another three batches within the next three days. My first thought was that frying things is just too much mess and too much work, I won't deny the oil left a little mess but it was a super easy recipe!

My mom suggested we add a little sauce, very simple, just mayonnaise and sriracha (an Asian hot sauce.) I know it looks like a pretty little drizzle in the photo but as soon as we were done, we added a whole lot more sauce because they just complimented each other so perfectly you simply couldn't go light! Of course if you don't like spicy you can just add a little more mayo than sriracha.

 

 

Ingredients

 

• 1/2 cup flour
• 1 tsp salt
• 3/4 tsp baking powder 
• 1/4 tsp sugar
• 1/8 tsp cayenne pepper (could even use a little more if you like spicy!)
• 1 large egg
• 1/4 cup milk
• 1 Tbs unsalted butter, melted
• 2 cups frozen corn, thawed (I briefly microwave it)
• 1/4 cup chopped cilantro (it originally asked for scallions though I think the cilantro gave it amazing flavour)
• Canola or vegetable oil

Directions

1. In a medium bowl, combine flour, salt, baking powder, sugar, and cayenne. 
2. In a second medium bowl, whisk together the egg, milk, and butter. 
3. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and cilantro.
4. Pour oil in large nonstick skillet (until it come up 1/4 inch on the sides) and heat over medium-high heat until the oil is shimmering. (Watch that the oil isn't too hot or they will brown quickly on the sides and not cook through the middle)
5. For each crisp, drop a slightly rounded tablespoon of batter into the oil. Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. 
6. Transfer the crisps to a paper towel-lined sheet pan or plate,
7. Repeat with the remaining batter.