* Exported from MasterCook *
China Moon Coin Corn Cakes
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon Roasted Szechwan Pepper-Salt
1 egg -- beaten
2 Tablespoons unsweetened coconut milk
1 teaspoon finely minced fresh ginger
1/2 teaspoon fresh ginger juice -- squeezed from finely minced fresh ginger
3/4 teaspoon Chinese chili sauce
1 1/3 cups fresh corn kernels
1/4 cup finely chopped fresh cilantro leaves -- and stems
1/4 cup thinly sliced green and white scallion
rings
2 Tablespoons vegetable oil -- corn or peanut, to 3 Tablespoons, for pan-frying
Combine the flour, baking powder, salt, and pepper-salt in a bowl.
In a second, larger bowl, combine the egg, coconut milk, minced ginger,
ginger juice, and chili sauce.
Add the flour mixture to the liquid mixture and stir gently just until
combined.
Add the corn, cilantro, and scallions, and stir gently just until mixed.
Do not overmix or the fritters will be tough. At this point, the mixture
may be sealed and refrigerated for an hour. Let it come to room
temperature before making the fritters.
About 15 minutes before serving, heat a large heavy skillet over high heat
until a bead of water evaporates on contact. Add enough oil to thinly
glaze the pan, then reduce the heat to moderate. When the oil is hot
enough to foam a dab of the fritter mixture, drop it by heaping
tablespoons into the pan, about 4 fritters at a time with at least 1 inch
between them. Gently smooth the top of each fritter a bit to flatten. Fry
until plump and golden, about 1 1/2 minutes on each side, adjusting the
heat so the fritters foam without scorching. Cut open the first fritter to
be sure it is cooked through. Remove the first batch to paper towels to
drain, then fry the second batch; add oil between batches as needed.
Serve promptly, overlapping one fritter with its platemate to garner a bit
of height.
Makes 12 two and one-half inch fritters
Menu Suggestions: I particularly like these corn cakes with our steamed
and baked [cFavorites], such as... Or, for a summer buffet, team them with
your favorites among our cold [cFavorite], [2Favorite], and noodle dishes.
AuthorNote; One of our sous-chefs, Nance Tourigny, devised these terrific
corn fritters during her first month on the job. The staff thought them
absolutely delicious and they and our customers could not get enough of
them.
Frozen corn will not work here; we tried it. The taste is flat and
uninspired. Wait for the real thing to make them.
The batter can be made up to an hour in advance. Frying the fritters takes
only minutes.
Cuisine:
"Chinese"
Source:
"The China Moon Cookbook by Barbara Tropp, 1992"
S(Formatted by Chupa Babi):
"May 2013"
Yield:
"12 2 1/2-inch fritters"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 64 Calories; 3g Fat (40.6% calories
from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 18mg
Cholesterol; 170mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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