Ingredients Jump to Instructions ↓

  1. 2 cn Whole kernel sweet corn, -minced

  2. 1 bn Scallions, sliced in thin -rings

  3. 1 Egg

  4. 1/2 ts Saffron threads

  5. 1 tb Hot water

  6. 1 ts Sugar

  7. 1/3 c All purpose flour (35g) Salt and pepper

  8. 1/4 c Safflower oil (60ml)

Instructions Jump to Ingredients ↑

  1. These are called corn patties in Vietnam and are not flavored with saffron. I always liked this recipe and since the Pennsylvania Dutch are famous for putting saffron in their corn chowders, I thought, why not? Steep threads in hot water for 20 minutes. Combine all ingredients and form hamburger-sized flat patties. Coat heavy skillet with oil and when hot, but not smoky, begin frying patties. Brown on both sides and serve immediately. From ‘Wild About Saffron A Contemporary Guide to an Ancient Spice’, by Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City, Ca., 94105.

  2. Posted by Stephen Ceideberg; March 30 1993. Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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