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
Crispy Corn Cakes
Makes 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
1/3 cup all purpose flour, sifted
3 tablespoons vegetable oil
salt and pepper to taste
Directions:
1. Place corn kernels, shallot, green onions, and garlic into a large mixing bowl and gently fold together.
2. Add egg, followed by the flour and stir until well combined. Season with salt and pepper.
3. Pour oil into a heavy bottomed skillet and place over medium heat.
4. Place a small amount of the mixture (about ¼ cup) into the heated skillet and gently press down to flatten.
5. Sauté for about 5 minutes, on each side, or until golden brown.
6. Remove from heat and drain on paper towels. Season with salt and pepper. Serve.
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?
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!
You need not convince me, lady. My face shall ENGULF these.
kinda thinking that these would go awesome with your steaks ;)
Corn cakes? I’m into that.
The red corn is so so pretty. I likes it.
Yum! Look at these beauties.
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 :)
umm one: these sound awesome! two: that is the prettiest corn i have ever seen!
great idea !! thanks you !!
I’m kinda obsessed with these too! Great clicks and the red corn is gorgeous!
so purty.
PINGBACK: entrees by cfilz - Pearltrees
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!)
Those look delicious! I love corn cakes or fritters. Whatever you call them, they are so yummy :) And that red corn is beautiful!
GAH! Gorge and delish: two abbreviated words for some killer-looking corn cakes. Ican’twaittotrythem!!!!!
Can you use just plain corn? Also, where can I buy red corn at? Farmers market?
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! :)
Do you cook the corn before you add it to the mixture or do you put it in raw?
Hi Becky, You add them in raw!
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!
PINGBACK: It’s In Season: 26 Corn Recipes! | Pepper Scraps
PINGBACK: This Week's Menu - Gamerwife
PINGBACK: Party Food: Crispy Corn Cakes | See Fancy Love
PINGBACK: Fresh Produce Recipes | Pocket Change Gourmet
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
One corn cob is about one cup. Open a can and measure how much is there. Open more cans accordingly.
I have been looking for this recipe can’t wait to try this.