Mini Corn Patties

This is a practical edition of my corn pommes.

If you add a bit of ginger or green onion in the dough they look and taste like an

Asian dish.

Also you can add any spice of your choice.

Ingredients for 6 small pieces.

1/2 cup of boiled water (90℃)

1/2 cup of Pre-cooked white corn flour　

1/2 cup of chopped green onion

1/2 tsp salt

1/2 tsp baking powder

A pinch of white pepper

About 1tbsp oil for frying.

STEP 1

Mix all the dry ingredients in a bowl.

STEP 2

Add all the chopped green onion in the same bowl.

Mix it well with using a stick before adding water.

STEP 3

Pour in all the boiled water.

And slowly stir it to combine.

STEP 4

(The hot water drops the temperature quickly but be careful

when you knead it with your hand. )

When every part is moist , wet your hand with cold water and

knead the corn dough until it forms a big ball.

And make it flat so it's easy to divide.

STEP 5

Divide the dough into 6 equal portions with using a wet knife.

STEP 6

Make 6 coin shaped patties.

Warm about 1tbsp of oil on a pan and fry each side of the patties for at least 5 minutes until crispy and golden.

If you use peanut oil the patties get mush crispier than the ones made with

olive oil. (It's your choice)

STEP 7

When both side are golden and crispy they are done:)

Serve your corn patties with extra herbs or sauces of your choice.

Corn patties .pdf

Download PDF • 22KB

This recipe is versatile.

At another event I served glutinous rice added version of this corn patty.

The crust becomes so crispy and the inside will be chewy just like

DAIKON MOCHI( radish cake)

This dish goes well with tea. 

For 8 very small pieces.

1/2 cup of boiled water (90℃)

1/4 cup of Pre-cooked white corn flour　

1/4 cup of glutinous rice flour (GF)

1/2 cup of chopped green onion

1/2 tsp chopped ginger

1/2 tsp salt

1/2 tsp baking powder

A pinch of white pepper

About 1tbsp oil for frying.