Cilantro Corn Cakes
April 23, 2020
"These can be made more spicy or less, depending on the type of cheese you use."
- 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
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.
Add lime juice and stir to combine.
Add enough oil to large frying pan to cover the bottom. Heat.
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.
Repeat, ensuring cakes are at minimum 1/2 inch away from each other.
Fry cakes until golden, about 4 minutes, flip and fry for another 2-4 minutes until golden.
Transfer cakes to a plate with paper towels to drain and continue frying cakes in batches until all the batter has been used.
Sprinkle cakes with additional salt and top with fresh sliced jalapeño for an extra spicy kick.
Can be served with crema or cilantro cream.
Tips & Variations
No special items needed.