Recipe: corn pancakes that will have you licking your fingers
Vegan dishes packed with flavour that are on the table in no time: that’s what the new cookbook Vegan East by Milou van der Will is all about, with Eastern cuisine taking centre stage. She shows you how to enjoy the traditional flavours of classic Eastern dishes using the tastiest ingredients, such as these corn pancakes.
Milou: “My Indonesian grandfather used to make delicious corn fritters, based on my aunt’s recipe, which made a birthday gathering (my grandmother was from Brabant) go ahhh and ohhh and oehhh. This recipe is somewhat inspired by those fritters, but in terms of preparation it leans more towards the Korean potato pancake (gamjajeon). Either way: highly recommended for all your birthday gatherings and other parties.”
How to make the corn pancakes
- Purée the potato with the shallot and 1 teaspoon of salt in a food processor. Transfer to a bowl. Add the spring onion, corn, cayenne pepper, garlic and another 1⁄2 teaspoon of salt. Mix, add the chickpea flour and grind until you have a cohesive batter.
- Heat the oil in a frying pan and add the batter to the pan. Fry for about 5 minutes on one side. Make sure it doesn’t burn. As soon as you can, try to keep the pancake moving.
- Turn the pancake over. You don’t do this with a spatula. No. Not. With a spatula. It will break. Flip it like a professional pancake chef with a flourish through the air, or use a second pan that you place on top of the first and then turn over.
- Fry for another 5 minutes. When it turns light brown and has a crispy texture, the pancake is ready.
- Serve in wedges, garnish with finely chopped spring onion and the best soy sauce you have at home.
Title: Vegan East
Author: Milou van der Will
Price: €25.95
Publisher: Good Cook
Read also:
