Fall / Deep-Fry / Holiday / LouAna / Peanut Oil / Side Dish / Snack / Vegetarian /
These tasty little corn cakes made with LouAna Peanut Oil make a simple but delicious Thanksgiving side dish that everyone will love.
PREP, COOK, TOTAL TIME
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
LouAna Peanut Oil, for frying – visit our product locator
3/4 cup all-purpose flour
1/2 cup cornmeal
1 tsp sugar
1 tsp salt
2 tsp baking powder
2 eggs, beaten
3/4 cup milk
1 cup thawed corn kernels
2 green onions, thinly sliced
1 egg white
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Set aside.
In another bowl, whisk together eggs and milk until combined. Stir wet ingredients into dry just until blended. Do not over mix. Fold in the corn kernels and green onion. Let stand for 10 to 15 minutes. Beat egg white until stiff peaks form and fold into corn mixture.
Pour enough oil to come 3 inches up a heavy-bottomed saucepan. Heat oil to 375˚F over medium heat.
In batches, drop heaping tablespoons of batter into hot oil. Fry for 1 to 2 minutes per side or until golden brown. Transfer to paper towel to drain excess oil.
Tip: Serve cakes with dollop of sour cream.
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