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    Home > Blog > Appetizers > Crispy Corn Cakes

    Crispy Corn Cakes

    by Jenny Park · Published: Dec 12, 2011 · Modified: Aug 5, 2020

    Jump to Recipe

    A close up of a plate of crispy corn cakes. A great appetizer recipe for Crispy Corn Cakes.So there’s this place called E&O Trading Co. in San Fran and they have these AMAZING corn cakes, well technically they’re called “Indonesian Corn Fritters” and I’ll say it again…they’re AMAZING! Okay, now here’s the thing….I’ve never actually had the fritters nor have I ever been to the restaurant. Then why am I being a freak and raving about something I’ve never had?? Well, I’m a very visual person and I saw them being pimped out on a food show one time and became kind of obsessed. I have problems, I know. They also went into the kitchen where they filmed the chef make a giant batch, so naturally I drove to the store right away to pick up some ingredients to make these. I changed around some of the ingredients and added some red corn, because I found some at the market and thought it would be pretty. I wasn’t disappointed…these things are SO good…especially if you make a little honey and Sambal sauce (spicy chili sauce) dipping sauce. I love that they’re pretty much all corn kernels with no batter. It’s awesome. It’s simple. Try it. The End :)
    xx Jenny

    Here are some more corn recipes we absolutely love!

    A close up of summer corn salad with a blue spoon.
    Summer Corn Salad
    Bowls of corn chowder garnished with bacon, cilantro, cotija, and lime wedges with spoons.
    Roasted Corn Chowder
    A close up of elote bruschetta.
    Elote Bruschetta

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    A close up of a plate of crispy corn cakes.

    Crispy Corn Cakes

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    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 20 mins
    Cook Time: 20 mins
    Servings: 12

      INGREDIENTS  

    • 3 ears of corn, kernels cut off the cob
    • 1 shallot, diced
    • 2 green onions, thinly sliced
    • 2 garlic cloves, minced
    • 1 egg, lightly beaten
    • ⅓ cup all purpose flour, sifted
    • 3 tablespoons vegetable oil
    • salt and pepper to taste

      INSTRUCTIONS  

    • Place corn kernels, shallot, green onions, and garlic into a large mixing bowl and gently fold together.
    • Add egg, followed by the flour and stir until well combined. Season with salt and pepper.
    • Pour oil into a heavy bottomed skillet and place over medium heat.
    • Place a small amount of the mixture (about ¼ cup) into the heated skillet and gently press down to flatten.
    • Sauté for about 5 minutes, on each side, or until golden brown.
    • Remove from heat and drain on paper towels. Season with salt and pepper. Serve.
    Calories: 70kcal Carbohydrates: 8g Protein: 2g Fat: 4g Saturated Fat: 3g Cholesterol: 14mg Sodium: 9mg Potassium: 82mg Fiber: 1g Sugar: 2g Vitamin A: 82IU Vitamin C: 2mg Calcium: 4mg Iron: 1mg

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    December 12, 2011 / 28 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Bo Ssam
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    Reader Interactions

    December 12, 2011 / 28 Comments

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    1. Marissa

      August 27, 2017 at 4:21 pm

      I have been looking for this recipe can’t wait to try this.

      Reply
    2. Claire

      March 11, 2015 at 2:51 pm

      I’m thinking of trying it with canned corn since I have so many in my cupboard . Would you know how many cans would be the equivalent for this recipe? The picture looks gorgeous ! Thanks

      Reply
      • Marissa

        August 27, 2017 at 4:15 pm

        One corn cob is about one cup. Open a can and measure how much is there. Open more cans accordingly.

        Reply
    3. Mynda

      January 30, 2012 at 8:37 pm

      WOW! I’m not sure how I stumbled upon your blog tonight, but I’m sure glad I did! There used to be an E&O Trading here in Honolulu but sadly, it didn’t survive the recession and closed a couple of years ago. I ate at one in San Jose too; not sure if it’s still there. Anyway, these were definitely one of my favorite things on their menu — can’t wait to make them! Mahalo Jenny!

      Reply
    4. Becky

      December 28, 2011 at 9:39 am

      Do you cook the corn before you add it to the mixture or do you put it in raw?

      Reply
      • Teri Lyn Fisher

        December 28, 2011 at 12:10 pm

        Hi Becky, You add them in raw!

        Reply
    5. Kelly

      December 16, 2011 at 9:42 am

      Can you use just plain corn? Also, where can I buy red corn at? Farmers market?

      Reply
      • Jenny Park

        December 16, 2011 at 10:55 am

        Yep, you can use regular corn. In fact, the recipe actually calls for yellow or white corn, but I just happened to find some. Farmers markets and specialty markets will probably be your best bet for red corn. Good luck! :)

        Reply
    6. Christie

      December 16, 2011 at 8:43 am

      GAH! Gorge and delish: two abbreviated words for some killer-looking corn cakes. Ican’twaittotrythem!!!!!

      Reply
    7. Heidi @ Food Doodles

      December 14, 2011 at 2:23 pm

      Those look delicious! I love corn cakes or fritters. Whatever you call them, they are so yummy :) And that red corn is beautiful!

      Reply
    8. Sara

      December 13, 2011 at 7:32 pm

      What a fun idea! Side dishes always stump me somewhat. These could go great with so many things! WE LOVE CORN! (especially in cake form!)

      Reply
    9. Jessica @ How Sweet

      December 13, 2011 at 1:48 pm

      so purty.

      Reply
    10. Barbara

      December 13, 2011 at 3:46 am

      I’m kinda obsessed with these too! Great clicks and the red corn is gorgeous!

      Reply
    11. LADYWONDERLAND

      December 13, 2011 at 1:03 am

      great idea !! thanks you !!

      Reply
    12. nicole {sweet peony}

      December 12, 2011 at 3:04 pm

      umm one: these sound awesome! two: that is the prettiest corn i have ever seen!

      Reply
    13. Sophie

      December 12, 2011 at 2:29 pm

      That red corn is gorgeous! I have never seen that before, locally (Oregon). This recipe sounds fantastic, thanks — I will be making these little cakes! Your photos, as always, are really beautiful :)

      Reply
    14. Katrina @ Warm Vanilla Sugar

      December 12, 2011 at 11:30 am

      Yum! Look at these beauties.

      Reply
    15. Adrianna from A Cozy Kitchen

      December 12, 2011 at 11:03 am

      The red corn is so so pretty. I likes it.

      Reply
    16. Cookie and Kate

      December 12, 2011 at 10:06 am

      Corn cakes? I’m into that.

      Reply
    17. Bev Weidner

      December 12, 2011 at 8:46 am

      You need not convince me, lady. My face shall ENGULF these.

      Reply
      • nicole {sweet peony}

        December 12, 2011 at 3:05 pm

        kinda thinking that these would go awesome with your steaks ;)

        Reply
    18. sweet road

      December 12, 2011 at 8:45 am

      Every summer I realize how much I love corn. It’s great to find some recipes that work for the fall and winter as well – a more heartwarming corn recipe!

      Reply
    19. Kendra

      December 12, 2011 at 8:43 am

      These look SO delish. The last time I made corn fritters, the fresh kernels popped and burned me as I was frying them. How do you avoid that with fresh kernels?

      Reply

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