|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
Tip: Try corn cakes for more results.
Results 1 - 10 of 18 for fried corn cakes
Result Page: 1
Sift cornmeal, flour and salt into a bowl then stir in enough boiling water to make the mixture the consistency of dough. Take a lump of dough about ...
Add enough water for stirring consistency. Use tablespoon and drop in frying pan in hot oil. When needing more or less, always remember to use one ...
Cooking Time: 15-20 ... egg, fish sauce, corn flour, red curry ... paste. Mix well. Form the paste into round patties using wet palms. Keep them aside.
Lightly toss crab ... well-blended, shape into cakes. Roll each ... in skillet. Fry crab cakes quickly in hot fat until golden brown. Yield 4-6 servings.
Soak cod fish overnight or boil 25 minutes to take out most of the salt. Pour water off, then rinse in cold water. Squeeze water out, then juggle ...
In a bowl, ... in the milk, corn and onion. Fold ... batter for each cake on griddle. Bake ... other side (about 10 minutes). Serve with sausage and syrup.
Mix cocoa, sugar and Crisco. Beat until mixed well. Add eggs and beat. Add remaining ingredients. Bake at 350 degrees for 30 to 35 minutes. Boil 1 ...
Mix all ingredients together except corn meal. Let it ... firm ball with hands. Roll into corn meal, flatten into cakes and fry until brown on each side.
Sift together cornmeal, ... 9 inch square cake pan or iron ... pan. Add the corn kernels and cook ... minutes, cool slightly and serve. Yields 18-20 muffins.
Use leftover mashed potatoes and leftover corn. Mix together ... on paper towel. Chop or grate cheese; add to mixture before frying, if you want cheese.
Result Page: 1
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