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Fresh Corn Patties

This delicious dish featured canned corn in the original recipe, but I don't cook with canned corn since my diet guru (an obscure but collectible Northern California artist named E.J. Gold, proponent of the Life After Mayonnaise Diet) convinced me that corn skin, like apple peels and iceberg lettuce, is a nuisance to digestion and should not be eaten. Instead, you slice open the rows of kernels of raw or cooked corn on the cob (a somewhat tedious process) and scrape the kernels off with a butter knife, squeezing the cob afterward to milk it for juice. Some skins get into the mix, but not a lot.

The recipe is one of the healthiest from a book titled Practical Vegetarian Cookery, a British tome in the Practical Cookery series (Dempsey Parr, publishers) whose secret name is The Doctor Atkins' Nightmare Book, its ingenious recipes depending largely (sic) on carbohydrates (potatoes, mostly) and cheese. This is, however, just the sort of grub we usually eat around here anyhow, though I usually leave out cheese unless it seems inevitable. (No cheese in this one. There is an egg, though- I trust you know what to substitute for an egg if you don't eat them...I don't know.)

Delicious Corn Patties

11 to 12 oz. corn kernels (with milk if fresh, drain if canned.
Scrape from 4 large or 6 smaller fresh ears of corn- see intro.)
1 small onion, finely chopped- may be pre-sauted. 1/2 to 1 cup.
1 tsp curry powder
1 clove garlic, crushed or minced
1 tsp ground coriander (may perhaps substitute 1 Tbs cilantro)
2 scallions (green onions) chopped (this seems to have been intended by the original recipe planners as garnish, but got put into the mix with everything else. Optional, or use big bunch of scallions (chopped) in place of onion, above.)
3 Tbs flour (recommend unbleached)
1/2 tsp baking powder
1 lg egg, beaten
Salt to taste (recommend 3/4 to 1 tsp)

about 4 Tbs olive oil for frying

Mix all the stuff (except the oil) together in a bowl, stirring well after each addition. Cover bottom of large skillet with oil, renewing after each batch of patties if necessary. I had enough batter for four batches.
Drop tablespoonfuls of the mix into the heated skillet, spaced so they don't run together. Cook about 2 minutes at medium heat, then flip and cook for another minute or two. Remove and drain on paper towels while doing the next panful. Being small, these are well-behaved patties and pretty easy to handle. I have bad luck with patties, but these turned out well.

Notes: the onions are not going to cook in the brief time the patties are in the pan, so if anyone hates or is allergic to uncooked onions, pre-saute them for 4 minutes first. (If you use only scallions, no need to precook, they get tame much faster.)
Cilantro is not exactly a substitute for ground coriander seed, but they come from the same plant, and I think it would substitute well in this recipe if you don't have any coriander.
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