Cilantro Corn Cakes
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Recipe: #34750
April 23, 2020
Categories: Side Dishes, Vegetables, Corn, Appetizers, Peppers, Mexican, Southwest, Vegetarian more
"These can be made more spicy or less, depending on the type of cheese you use."
Ingredients
Nutritional
- Serving Size: 1 (218.4 g)
- Calories 317.7
- Total Fat - 14.8 g
- Saturated Fat - 5.5 g
- Cholesterol - 459.9 mg
- Sodium - 1446 mg
- Total Carbohydrate - 24.7 g
- Dietary Fiber - 2.1 g
- Sugars - 2 g
- Protein - 22.3 g
- Calcium - 209.7 mg
- Iron - 2.8 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.1 mg
Step 1
In a large bowl combine corn, jalapeño, cilantro, cayenne, chili powder, jack cheese, eggs, flour, black pepper, and sea salt. Mix until a consistent batter forms.
Step 2
Add lime juice and stir to combine.
Step 3
Add enough oil to large frying pan to cover the bottom. Heat.
Step 4
Once the oil is rippling, take 1/4 cup of batter and carefully drop into pan. Using the back of a spoon, flatten the drop into a patty.
Step 5
Repeat, ensuring cakes are at minimum 1/2 inch away from each other.
Step 6
Fry cakes until golden, about 4 minutes, flip and fry for another 2-4 minutes until golden.
Step 7
Transfer cakes to a plate with paper towels to drain and continue frying cakes in batches until all the batter has been used.
Step 8
Sprinkle cakes with additional salt and top with fresh sliced jalapeño for an extra spicy kick.
Step 9
Can be served with crema or cilantro cream.
Tips & Variations
No special items needed.
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