4 INGREDIENT CORN CAKES
This Corn Cakes recipe has quickly become one of our go-to snack and easy dinner recipes. They come together so quickly, use only 4 ingredients and fill up little bellies fast. Enjoy them as is, with some tomato ketchup or sour cream, or dress them up with some creme fraîche, chives and smoked salmon.
Provided by Whole Food Bellies
Categories Snack
Time 17m
Number Of Ingredients 5
Steps:
- In a large bowl, mix the corn kernels with the egg until the kernels are coated
- Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
- Add salt and pepper to taste
- Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once oil is hot, add a tablespoon of the mixture at a time. Cook for about 3 minutes on one side, or until it's browned, flip, and cook another 3 minutes, or until it's browned. Remove and repeat for all the other corn fritters (I can usually fit about 4-5 into each batch).
- Serve immediately.
Nutrition Facts : Calories 33 kcal, Carbohydrate 5.8 g, Protein 1.6 g, Fat 0.8 g, SaturatedFat 0.2 g, Cholesterol 18 mg, Sodium 10 mg, Fiber 0.9 g, Sugar 0.6 g, ServingSize 1 serving
VEGAN CORN FRITTERS
These Vegan Corn Fritters are packed with flavor and can be enjoyed as an appetizer, side dish or snack.
Provided by Melissa Huggins
Categories Appetizer
Time 25m
Number Of Ingredients 11
Steps:
- Prepare a paper towel-lined plate or tray and set aside.
- To a large bowl, add the flour, cornmeal, garlic, baking powder, salt and pepper. Whisk to combine well.
- Add the milk and whisk until combined. The batter should be thick, but if looks dry, add a few teaspoons of milk or oil to moisten.
- Add the corn, bell pepper and green onions. Fold with a spatula to combine.
- Heat up a Large Non-Stick Skillet over medium heat for 1-2 minutes. When hot, drizzle oil on the bottom of the pan to coat.
- Using a Large Cookie Scoop (or 1/4 measuring cup filled 3/4 the way), scoop about 3 tablespoons of batter out and into the pan (you should hear the batter sizzle). Gently press down the mound to flatten. Repeat in a clockwise pattern until you run out of room. Don't crowd the pan or they won't crisp well.
- Cook fritters for 2-4 minutes or until golden brown. Using a spatula, check under the first fritter you placed to see if it's ready, then flip and repeat on the other side. Check the rest in the same clockwise direction and flip when ready. The other side will likely cook faster so keep an eye on them. If the pan is smoking, turn down the heat.
- Place fritters on paper towel-lined plate to absorb excess oil. Repeat method until all batter is gone. Serve with dip and enjoy!
Nutrition Facts : ServingSize 2 fritters, Calories 143 kcal, Carbohydrate 30 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 294 mg, Fiber 3 g, Sugar 3 g
CORN CAKES
This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 25m
Yield 8 to 10 corncakes
Number Of Ingredients 16
Steps:
- For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
- For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
- Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
- In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
- Serve the corn cakes hot, topped with the avocado salsa.
VEGGIE CAKES
Fluffy veggie cakes are a perfect side or Meatless Monday meal.
Provided by Cheryl Bennett
Time 1h20m
Number Of Ingredients 15
Steps:
- Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
- Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
- Set the drained zucchini aside.
- In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
- Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
- Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
- Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
- Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
- Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
- Repeat until mixture is gone!
Nutrition Facts : Calories 109 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 537 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
VEGGIE CORN CAKES
Steps:
- In a large bowl, combine the first five ingredients. Combine the egg, milk, corn, onion, peppers and hot pepper sauce; stir into dry ingredients until well blended. Heat a large nonstick griddle or skillet coated with cooking spray; drop batter by 1/4 cupfuls onto griddle. Fry until golden brown, about 3 minutes on each side. Serve with salsa and sour cream. NOTE: We used sugar and not sugar substitute. Also, did not use green pepper and added extra milk to make thinner.
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VEGAN CORN CAKES: GLUTEN FREE BREAKFAST - CADRY'S KITCHEN
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Ratings 3Category BreakfastCuisine Mexican, VeganTotal Time 13 mins
- In a mixing bowl, combine masa flour, salt, and nutritional yeast flakes with a fork. Add non-dairy milk (or water). Then add fresh or frozen corn to the bowl. Fully combine until you have a sticky dough, using your hands when necessary. (The dough should be sticky but not unmanageable. If it's too sticky to work with add an additional Tablespoon of masa flour and combine.)
- Divide the dough into four equal parts. Roll each part into its own dough ball. It will be larger than a golf ball but smaller than an orange. Then smash each ball with your hands into a burger shape, about a half inch thick.
- Put organic canola oil into a non-stick skillet and bring to a medium heat. Once the skillet is warm, place the corn cakes in it. (If your non-stick skillet is small, you may need to work in batches.) Allow the corn cakes to cook on one side without moving them for about 4 minutes, until each one is nutty brown. Once that side is cooked, flip each corn cake, and cook that side for an additional 4 minutes.
- Remove from heat and serve. The corn cakes are delicious with a pat of non-dairy butter and/or maple syrup.
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