Best Corn Patties Recipes

CORN FRITTER PATTIES

Steps:

• In a small bowl, combine the pancake mix, egg and milk just until moistened. Stir in the corn. , In a cast-iron or electric skillet, heat 1/4 in. oil to 375°. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook until golden brown, about 2 minutes on each side.

MEXICAN MEAT PATTIES WITH FRESH CORN SALSA

Steps:

• Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
• Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
• Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
• Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
• Top patties with corn salsa.
• Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.

CORN-FLOUR PATTIES (SOPES)

Steps:

• Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.
• Traditional sopes forming method: Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin or tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter. It should be about 1/4-inch thick. Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth. Smooth any rough edges with your fingers and the tortilla is ready to fry.
• Quick sopes forming method: On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2-inch round cookie cutter, cut out sopes. Re-roll unused dough.
• Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle. Fill with chorizo and potatoes filling. These do not keep well; they must be eaten immediately.
• Begin by cooking potatoes in a pot of water, when tender remove and set aside. In a large saute pan add a little oil. While shaking, add chorizo and cook for 4 minutes. When crispy, add garlic, onion, and all the peppers. Cook for 8 minutes. At that point, add the chicken stock and cook for 3 more minutes. Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste. Use for stuffing sopes.

CORN PATTIES

Steps:

• In a medium mixing bowl, mash the corn lightly.
• Add each of the remaining ingredients except for the oil, one at a time, mixing each one thoroughly with the batter.
• Heat oil over medium-high heat.
• Drop patties by spoonful into skillet.
• Allow to cook 5-10 minutes, turning once, or until golden brown on each side.
• (Do not turn over too early, or they will fall apart).
• Serve witha little salsa.

SOUTHERN CORN PATTIES

Steps:

• Cut kernels from 1 to 2 ears of corn and place in bowl. This should yield approximately 1 cup of whole corn kernels.
• Grate kernels from remaining 1 to 2 ears on large holes of box grater (yielding 1/2 cup + of grated kernels). Place in bowl with whole corn kernels.
• Using the back of a knife, scrape any pulp remaining on all cobs into bowl.
• Stir in beaten egg, flour, cornmeal, cream, shallot, salt and cayenne.
• Heat oil in large heavy bottomed non-stick skillet (I used my cast iron) over medium-high heat until shimmering. Drop 6 heaping tablespoons batter in pan. Fry until golden brown or about 1 minute per side.
• Transfer fritters to plate lined with paper towels. Serve immediately.
• Note - Batter can be prepared ahead, cover & refrigerate up to 4 hours.

LOADED CHEDDAR-CORN POTATO PATTIES

Steps:

• In a small bowl, mix sour cream and 2 tablespoons green onion; refrigerate until serving., In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties., Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.

GOLDEN FRIED CORN PATTIES

Steps:

• 1. In a food processor, combine 1-3/4 cups corn kernels, the eggs, milk, and butter; process 3 to 4 times, or just until corn is coarsely chopped. Stir together flour, cornmeal, mozzarella cheese, chives, salt, and pepper; stir in remaining corn kernels and the chopped corn mixture just until dry ingredients are moistened. For each cake, pour 1/8 cup of batter onto a hot, lightly greased griddle or skillet. (Do not spread or flatten cakes). Cook cakes 3 to 4 minutes, or until edges begin to brown. Turn and cook other side 2 to 3 more minutes. Makes about 3 dozen.

CORN AND GARBANZO BEAN PATTIES (VEGAN)

Steps:

• PATTIES: Heat 1 teaspoon of the oil in a large non-stick pan over medium-high heat. Add the corn, shallots and oregano. Saute for about 3-4 minutes. Cool slightly, and stir in the fresh parsley. Alternatively, you can oven roast the corn and shallots if you prefer.
• In a food processor or blender, combine the garbanzo beans, French bread crumbs, cornmeal, salt, red bell pepper and 2 tablespoons of the reserved garbanzo bean liquid. Pulse ingredients until chunky. Add the corn and shallot mixture, another tablespoon or so of liquid and pulse quickly, about 10 times. Do not overprocess.
• With wet hands, form the garbanzo mixture into 6 equal sized patties, approximately 1/2" thick. Place the polenta on a piece of wax paper and dredge the patties until coated on both sides.
• Heat remaining 1 tablespoon of oil in the skillet over medium-high heat.
• Cook only 3 patties at a time; do not crowd. Cook the patties about 5 minutes on each side or until golden brown. Repeat with the other patties. Transfer to a warming tray until ready to serve.
• DRESSING: In a small, non-reactive bowl, combine the fresh lemon juice with the olive oil. Season the mixture with salt and pepper to taste.
• Toss half of the lemon/olive oil mixture lightly with the arugula (or mixed greens).
• Divide and place the arugula leaves on 6 individual salad plates. Top the arugula with the cooked patties.
• Garnish with fresh chives and serve hot. Season lightly with salt. Serve remaining dressing on side.

VEGAN FAT FREE LENTIL & CORN PATTIES

Steps:

• Cook lentils in water or veggie broth until tender, about 30-40 minutes.
• Heat 1 tablespoon water in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
• Place onion mixture, lentils, breadcrumbs, 2 tablespoons cornmeal, salt, flaxseed, water and red pepper in a food processor. Pulse 2 times or until combined and chunky - or mash by hand.
• Divide lentil mixture into 4-6 equal portions, shaping each into a 1/2-inch-thick patty.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat.
• Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden. Enjoy!

CORN MEAL BREAD PATTIES

Steps:

• 1. Place the corn and hot water in a blender or food processor. Blend until smooth. Mix cornmeal, sour cream, salt and cheese in a large bowl.
• 2. Pour blended corn mixture over cornmeal mixture in the bowl and stir until evenly moistened. Divide dough into 18 pieces (or smaller if making for appetizers). Roll each piece into a ball and flatten to about 1/4 inch thick and a 3 inch circle.
• 3. Melt shortening in medium skillet of other device,over low heat. Cook about 3 to 5 minutes on each side or until golden brown, Great served hot or cold. Great with chili or top like nachos or maple syrup, or bean dip spread on top.Great just used as bread at your meal instead of bread, spread with a little butter and enjoy!
• 4. Note: These can be made and used as burger buns. One for top one for bottom -make on grill withburgerr and salsa, and other burger garnishes and you have a great burger.

CHICKPEA AND CORN PATTIES

Steps:

• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
• Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor.
• Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal.
• Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

CORN-AND-CHICKEN PATTIES WITH BASIL SAUCE

Steps:

• Chop onion, if whole.
• Heat large nonstick pan over very high heat. Add oil, and reduce heat to medium high.
• Saute onion until it begins to brown. Do not wash out pan.
• Scrape off kernels. Put corn and chicken into food processor; grind.
• Add bread crumbs, mustard, cumin and pepper to food processor. Mix well. Stir onion into the mixture.
• Shape 6 or 7 patties. Brown on both sides in the pan used for the onion, cooking for about 10 minutes.
• Mix yogurt and sour cream.
• Wash, dry and chop basil, and stir into the sour cream and yogurt. Serve with the patties.

POTATO PATTIES WITH CORN AND CHEDDAR

Steps:

• 1. In a small bowl, mix together the sour cream and 2 Tbsp. of the green onion. Refrigerate until serving.
• 2. In a large bowl, mix the potatoes, cornmeal, garlic salt and smoked paprika. Add the corn, cheese and remaining green onions. If mixture is too dry, add a little milk until the consistency is right. Mix until blended.
• 3. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties.
• 4. In a large nonstick skillet coated with cooking spray over medium heat, cook patties in batches for 2 or 3 minutes on each side, until golden brown.
• 5. Serve hot with the sour cream sauce

INDONESIAN CORN PATTIES

Steps:

• In bowl mix corn, fish sauce, pepper, chilli and shallots.
• Mix in egg and cornflour.
• Heat oil in pan, drop large spoonfuls of mixture into pan and cook approx 2 minutes or until underside is nice and golden, turn and cook other side.
• Place in warm oven while cooking remainder.
• Serve with chilli sauce or a vietnamese dipping sauce.

MEXICAN MEAT PATTIES WITH FRESH CORN SALSA

Steps:

• Preparation Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls. Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use. Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties. Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties. Top patties with corn salsa. Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.

~ MY SWEET CORN PATTIES ~

Steps:

• 1. In a medium bowl, combine corn, onion, flour, sugar, salt, baking powder. Beat in egg. Add melted shortening and enough milk to make a thin batter.
• 2. Drop by tablespoonsful into hot oil, fry until golden on both sides.

CORN BEEF HASH PATTIES

Steps:

• Peel and cube potatoes and boil them in a large pot until they're about 4-5 min past "fork tender".
• Drain potatoes and place in a large bowl.
• Add can of corned beef and the garlic to potatoes and stir to combine, until corned beef is mixed evenly w/ potatoes
• Add the 2 eggs and stir together until combined.
• Heat oil in a frying pan. Bottom of pan should be covered with oil and up about a half inch.
• Form mixture into patties, and add to hot oil. Fry until desired doneness and crispiness on med/ med high heat.
• Mixture can be made ahead of time, covered and refrigerated up to 2 days in advance.
• Serve w/ hot rice and smothered in ketchup!

TUNA, CORN & DILL PATTIES. ( HEALTHY VERSION)

Steps:

• Place all ingredients in a bowl and mix until well combined.
• Shape large tablespoons of mixture into patties and place on a plate and refrigerate for ten minutes.
• Heat 1/4 cup olive oil in a large non-stick fry pan over medium heat until hot.
• Add the tuna patties and cook for four to five minutes on each side, or until cooked through.
• Remove patties and drain on paper towel.