Gold Coin Corn Cakes

Name: Gold Coin Corn Cakes
Yield: Makes 1 Dozen 2½-inch Fritters
Cuisine: China
Ingredients: ½ cup (all-purpose) flour; 2 to 3 tablespoons corn or peanut oil, for pan-frying; 2 to 3 tablespoons corn or peanut oil, for pan-frying; 1⅓ cups fresh corn kernels; ¼ cup finely chopped coriander leaves and stems; ¼ cup thinly sliced green and white scallion rings; ¼ cup thinly sliced green and white scallion rings; 2 tablespoons unsweetened coconut milk; 1 teaspoon finely minced fresh ginger; ½ teaspoon fresh ginger juice (squeezed from finely minced fresh ginger); ¾ teaspoon Chinese chili sauce; ½ teaspoon baking powder; ½ teaspoon kosher salt; ½ teaspoon Roasted Szechwan Pepper-Salt; 1 egg, beaten

Preparation info

Makes
1 Dozen 2½ inch

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

One of our sous-chefs, Nance Tourigny, devised these terrific corn fritters during her first month on the job. The staff thought them absolutely delicious and they and our customers could not get enough of them.

Frozen corn will not work here; we tried it. The taste is flat and uninspired. Wait for the real thing to make them.

The batter can be made up to an hour in advance. Frying the fritters takes only minutes.

Ingredients

Asia
China
Dinner
Spicy
Vegetarian

Ingredients

Method