Name: Fried Sweet Corn Cakes
Cuisine: Australian
Ingredients: ½ teaspoon ground white pepper; 2 coriander roots, pounded; 2 teaspoons sea salt; 2 garlic cloves, pounded; 2 red eschalots, pounded; 2 cups raw sweet corn kernels; 12 free-range eggs; 2 cups vegetable oil; fresh banana leaf for serving (optional); ¼ cup sweet chilli sauce; 8 tablespoons plain flour

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

These have been a favourite canapé at the cafe attached to the museum of contemporary art (MCA) in Sydney as long as it has been open. Late summer to autumn is the optimum time to make and enjoy these corn cakes as you really need perfect sweet corn to maximise the flavour. They are also fantastic served under a fish fillet steamed with ginger and shallot.