Corn cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Whole kernel sweet corn, minced |
| 1 | bunch | Scallions, sliced in thin rings |
| 1 | Egg | |
| ½ | teaspoon | Saffron threads |
| 1 | tablespoon | Hot water |
| 1 | teaspoon | Sugar |
| ⅓ | cup | All purpose flour (35g) |
| Salt and pepper | ||
| ¼ | cup | Safflower oil (60ml) |
Directions
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.