Crispy Corn Cakes

Crispy Corn Cakes are a delightful Indian BBQ dish made with fresh corn and a blend of aromatic spices, delivering a perfect balance of crunch and flavor. These paleo-friendly cakes are ideal for a light meal or as a party appetizer.

Ingredients

• Fresh corn - 1 cup (kernels, about 2 ears)
• Almond flour - 1/2 cup
• Coconut flour - 1 tablespoon
• Green chili - 1 (finely chopped)
• Coriander leaves - 2 tablespoons (chopped)
• Cumin powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Egg - 1 (beaten)
• Olive oil - 2 tablespoons (for frying)

Steps

1. In a mixing bowl, combine fresh corn kernels, almond flour, coconut flour, chopped green chili, coriander leaves, cumin powder, turmeric powder, salt, black pepper, and the beaten egg.
2. Mix all the ingredients thoroughly until a thick, cohesive batter forms. If the mixture is too dry, you can add a little water to achieve the right consistency.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Scoop about 1/4 cup of the mixture and flatten it into a patty shape. Carefully place it in the skillet.
5. Cook each corn cake for about 4-5 minutes on each side or until golden brown and crispy.
6. Repeat the process for the remaining batter, adding more oil to the skillet as needed.
7. Once cooked, remove the corn cakes from the skillet and place them on a paper towel to absorb excess oil.
8. Serve warm with your favorite Paleo-friendly dipping sauce or chutney.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with antioxidants and vitamins from fresh corn and spices.

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