Corn Cakes

23.09.2008 | Author: Cook | Posted in Ceideburg recipes
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Corn Cakes


Servings: 1
Ingredients: 

  • 2 cn Whole kernel sweet corn,
    • 

  • -minced
    • 

  • 1 bn Scallions, sliced in thin
    • 

  • -rings
    • 

  • 1    Egg
    • 

  • 1/2 ts Saffron threads
    • 

  • 1 tb Hot water
    • 

  • 1 ts Sugar
    • 

  • 1/3 c  All purpose flour (35g)
    • 

  • Salt and pepper
    • 

  • 1/4 c  Safflower oil (60ml)
    •

These are called corn patties in Vietnam and are not flavored with
saffron. I always liked this recipe and since the Pennsylvania Dutch
are famous for putting saffron in their corn chowders, I thought, why
not?

Steep threads in hot water for 20 minutes. Combine all ingredients
and form hamburger-sized flat patties. Coat heavy skillet with oil
and when hot, but not smoky, begin frying patties. Brown on both
sides and serve immediately.

From ‘Wild About Saffron A Contemporary Guide to an Ancient Spice’,
by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle,
Daly City, Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.





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