Rating: 5 stars
12 Ratings
  • 5 star values: 12
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Delicious patties made of fresh corn, shrimp, and bell pepper are pan-fried to perfection in this recipe. Serrano chile in the heirloom tomato salsa adds a bit of heat, and cilantro some earthy freshness.

Ivy Manning
Recipe by Cooking Light June 2012

Gallery

Credit: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther

Recipe Summary test

total:
1 hr
Yield:
Serves 6 (serving size: 2 cakes and about 1/2 cup salsa)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients; set aside.

    Advertisement
  • Weigh or lightly spoon flours into measuring cups. ­Combine flours, baking powder, 1/2 teaspoon salt, and black pepper in a bowl.

  • Place 1 1/2 cups corn and next 4 ingredients (through egg) in the bowl of a food processor; process until smooth. Combine pureed corn mixture, remaining 1 1/2 cups corn, bell pepper, shrimp, green onions, and garlic in a large bowl. Add flour mixture, stirring gently until moist.

  • Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pan; swirl to coat. Add 4 (1/4-cup) batter mounds to pan, pressing each with the back of a spatula to slightly flatten; cook for 3 minutes on each side or until golden and thoroughly cooked. Remove from pan; keep warm. Repeat procedure twice with remaining 2 tablespoons oil and batter. Serve with salsa.

Nutrition Facts

285 calories; fat 10.2g; saturated fat 1.1g; mono fat 5.3g; poly fat 3.2g; protein 17.9g; carbohydrates 33.4g; fiber 5g; cholesterol 116mg; iron 3.2mg; sodium 466mg; calcium 112mg.
Advertisement