Corn pancakes

Name: Corn pancakes
Cook time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 6 fresh corn cobs or 325 g can corn kernels, drained; 4 spring onions, finely chopped; 1 clove garlic, crushed; 1 teaspoon curry powder; 2 tablespoons self-raising flour; 1 teaspoon soy sauce; 1 egg oil, for shallow-frying

October 2, 2012

easyTime:1-2 hoursMakes:12

A recipe from the Good Food collection.

Ingredients

6 fresh corn cobs or 325 g can corn kernels, drained
4 spring onions, finely chopped
1 clove garlic, crushed
1 teaspoon curry powder
2 tablespoons self-raising flour
1 teaspoon soy sauce
1 egg oil, for shallow-frying

Method

Step 1
If using fresh corn, remove the kernels with a sharp knife. Combine the corn, spring onion, garlic, curry powder, flour, soy sauce and egg, mashing lightly with a potato masher. Cover with plastic wrap and chill for 1 hour.
Step 2
Heat 4 tablespoons of oil in a frying pan. Drop tablespoons of the corn mixture into the pan—avoid overcrowding. Cook over medium heat for 2–3 minutes, on each side, or until golden brown—turn carefully to prevent the pancakes breaking. Remove from the pan and drain on paper towels. Repeat with the remaining mixture.
Step 3
Delicious served with sweet chilli sauce, if desired.

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