Thai-Style Corn Pancakes

Every time I pick up my copy of How to Eat Everything Vegetarian by Mark Bittman, I think "I should cook from this more often." When we moved into our new house a few weeks ago, I randomly grabbed it from the apartment to bring over, and for awhile it was the only cookbook here. I have about a million recipes marked with little post-it notes and this was one of them. I randomly opened the book to this page last week and decided to make them as soon as possible, which happened to be today for lunch.

They were a fantastic light lunch and would be great paired with a fresh, green salad. The Thai influence from the soy sauce and chilies was fairly subtle and I found serving them with a drizzle of soy sauce on top brought the flavors out. Bittman also recommends serving them with a fresh tomato or tomatillo salsa, cilantro pesto, or even maple syrup (although I'm not sure if that is a combination that I would like). They came together quickly and I definitely plan on making them again.



Thai-Style Corn Pancakes
Adapted from Mark Bittman's "How to Cook Everything Vegetarian"

2 eggs, separated,
Salt and freshly ground black pepper
1/2 cup chopped scallions (I didn't have any on hand so I used yellow onion)
1 tsp minced fresh chile, cayenne, or hot red pepper flakes to taste (I used 1 jalapeño)
2 cups corn, fresh from the cob or thawed frozen
1 tbsp soy sauce
1/4 cup all-purpose flour
3-4 tbsp butter or oil (I used peanut oil)



In a large bowl, combine the egg yolks, salt, black pepper (about 1/2 tsp), scallions, chile, corn, soy sauce, and flour.

In a separate bowl, beat the egg whites until stiff, then fold into the corn mixture.



Heat the butter or oil on a large skillet over medium-high heat. Spoon dollops of the batter on the skillet and cook until nicely browned on one side. (I cooked 3 at a time, the first batch took 4 minutes to brown and the rest were done much quicker). Flip and brown the other side. Serve immediately.

Makes 10-12 small pancakes.