Crispy on the outside, tender on the inside – these fried corn patties are a delightful taste of Vietnam. Simple yet incredibly satisfying, this recipe offers a quick and easy way to enjoy a delicious snack or light meal. Forget complicated techniques and lengthy prep times; these patties come together effortlessly with readily available ingredients. The vibrant corn flavor shines through, perfectly complemented by a subtly sweet and savory seasoning. These aren't your average corn fritters; they're a crispy, golden-brown explosion of flavor that's guaranteed to become a family favorite.
Prepare to be amazed by how straightforward this recipe truly is! From gathering the ingredients to achieving that perfect golden-brown crust, we'll guide you through each step with clear instructions and helpful tips. Ready to dive in and create these irresistible Vietnamese corn patties? Let's get started with the easy-to-follow recipe below.
Tools Needed
- Steamer
- Frying pan
- Gloves
- Mixing bowl
Ingredients
- American corn (yellow corn or sweet corn): 250-300g
- Raw ham: 400g
- Ground lean minced meat: 300g
- Chopped onion: 1 tablespoon
- Chili (red rib chili, non-spicy): 1 tablespoon
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- Sugar: 1 teaspoon
- Seasoning powder: 2 teaspoons
- MSG (optional): 1/2 teaspoon
- Ground pepper: 1 teaspoon
- Salt: 1/3 teaspoon
- Oyster sauce or fish sauce: 1 tablespoon
- Cooking oil
- Chili sauce (for dipping)
Step-by-Step Instructions
Step 1. Prepare the Corn and Meat Mixture
- Peel the corn cobs, ensuring each kernel has two peeling lines. Do not peel too thinly. Weigh out 250-300g of corn kernels.
- Combine the raw ham (previously frozen for 15 minutes), ground lean meat, corn kernels, chopped onion, chili, garlic powder, onion powder (or fresh minced garlic and onion), sugar, seasoning powder, MSG (optional), pepper, salt, and oyster sauce (or fish sauce). Mix well, then wear gloves and knead thoroughly.
Step 2. Shape and Steam the Patties
- Scoop up portions of the mixture and pound it in a basin 5-7 times to improve texture. Cover and refrigerate for 15-30 minutes.
- Oil your hands and shape the meat mixture into small patties (about 1 tablespoon each).
- Steam the patties over medium heat for 12-15 minutes. Let them cool.
Step 3. Fry and Drain
- Deep fry the patties in enough oil to cover them, over medium heat, until golden brown on both sides. This should take only a few minutes.
- Place the fried patties on absorbent paper or a stainless steel basket to remove excess oil.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Freezing the ham beforehand makes the patties chewier.
- Don't peel the corn cobs too thinly, or the patties will be ruined.
- Steaming the patties before frying ensures they are fully cooked and helps achieve a crispy exterior.
- Use medium heat when steaming and frying to avoid burning.
Nutrition
- N/A
FAQs
1. Can I use frozen corn?
Yes! Frozen corn works perfectly. Just make sure to thaw it completely and drain any excess liquid before mixing it into the batter.
2. How do I get the patties extra crispy?
Ensure your oil is hot enough before adding the patties. Don't overcrowd the pan, and cook them until they're golden brown and crispy on both sides.
These crispy fried corn patties are a testament to the beauty of simple, flavorful cooking. Enjoy them as a delicious snack, a tasty appetizer, or a light yet satisfying meal – the versatility is all yours! So grab your ingredients and get ready to experience the delightful crunch and satisfying taste of authentic Vietnamese street food in your own kitchen.