Mini Corn Cakes
Corn Cakes are pan fried and crispy, filled with sweet corn, bacon and green onions. Crispy outside and tender inside, ready in 30 minutes.
Servings: 8 servings
Ingredients
- 3 cups Corn kernels fresh or frozen and thawed
- 3/4 cup All purpose flour
- 1/4 cup Cornmeal
- 1 teaspoon Baking powder
- 2 teaspoons Sugar
- 1 teaspoon Salt
- 1 teaspoon Old Bay Seasoning
- 1/4 cup Green onion sliced thin, about 6 onions
- 6 slices Bacon cooked and crumbled
- 2 Eggs beaten
- 1/2 cup Whole milk or half and half
- Vegetable oil for frying
Instructions
- If using fresh corn, remove corn kernels from about 3-4 ears of corn. Frozen corn can also be used, just make sure to let it thaw and drain before use. Canned corn needs to be drained well.
- Place corn kernels in a large bowl and add the flour, cornmeal, baking powder, sugar, salt, old bay seasoning, green onion and bacon crumbles. Mix well to coat corn kernels in flour mixture. Stir in beaten egg and milk and mix until smooth batter forms around the kernels.
- Heat a large skillet or pan over medium heat. Pour in enough vegetable oil to coat the bottom of the pan.
- Once the oil is hot, working in batches, drop 1-2 tablespoons of corn mixture (a #40 cookie scoop works great for this) into the pan, and fry for 2-3 minutes on the first side. Once that side has firmed up and browned, flip and fry on the other side for another 2-3 minutes. Remove promptly from pan to a paper towel lined plate or metal rack over a baking sheet to drain off any excess grease. Sprinkle lightly with salt.
- Continue making cakes in batches, adding more oil to the pan if necessary, until all batter has been used up.
- Serve immediately with sour cream, a garlic aioli, or other dip of your choice. Top with any extra green onion and bacon crumbles.
Notes
- Fried corn cakes are best prepared and served same day.
- Store leftover cakes in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 425℉ oven for about 5 minutes, or in the air fryer for 3-5 minutes.
Nutrition
Calories: 162kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 593mg | Potassium: 188mg | Fiber: 2g | Sugar: 5g | Vitamin A: 152IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg
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