Thai Corn Cakes
Received in email from gourmet_recipes_from_around_the _world. The email notes it was adapted from very simple food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive.
Steps
In food processor or blender , puree half the corn.
Add garlic , shallots.
And cilantro.
Chop coarsely.
Add fish sauce , sugar , salt and pepper.
Puree.
Add flour.
Blend 1 minute.
Add eggs.
Blend 30 seconds.
Pour into.
Large bowl.
Fold in all but 1 tablespoon of remaining corn.
Heat oil in non-stick skillet over medium-high heat until shimmery.
For each corn cake , drop about 2 tablespoons batter into pan.
Cook in.
Batches about 2 minutes , or until golden , turning once.
Drain on paper.
Towels and keep warm.
To serve , make 2 stacks of corn cakes on small serving platter.
Scatter.
With remaining 1 tablespoon corn kernels and green onions.
Drizzle.
Generously with chili sauce.
Ingredients
corn kernels, garlic cloves, shallots, cilantro, fish sauce, granulated sugar, sea salt, black pepper, all-purpose flour, eggs, vegetable oil, green onions, sweet chili sauce