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Savory & Crispy Corn Pancakes

Savory & Crispy Corn Pancakes

Every summer I organize a few yoga brunches, where I host my friends with a fun yoga class at first and then feed them. These corn pancakes were a part of the brunch table last time and they were a hit. The yoga class part was a fun one too as after around 60 minutes of the class that was planned to be 75 minutes it started pouring, so we needed to cut the savasana (something I have never done before), and instead of enjoying a picnic ate in my living room. Luckily there is nothing that a nice brunch table doesn’t fix, so no harm done. But I still don’t recommend cutting savasana

The fritters are super moist thanks to the fresh corn, crispy (stay crispy too, for a relatively long time), and flavorful from the onion, chili, and coriander. They work wonderfully as part of a brunch table spread, but if you wish you can also serve them as a fancy appetizer plated up on a pretty plate with avocado puree and pico de gallo. Whenever possible, try to use fresh corn. If you can not find fresh corn, use the frozen one, but make sure to thaw it first and discard all the water. 

Crispy Corn Pancakes

Cooking time: 30 minutes


4 cups of fresh corn kernels (if you can’t find fresh, substitute with frozen and thawed)

5-6 sprigs of spring onions

1-2 red chilies (depending on the type and hotness you like)

Small bunch of fresh coriander

1 cup rice flour

½ cup corn flour

Salt and pepper, to taste

Up to 1 ½ cups water (you might need less)

Rapeseed oil, for frying


Chop the spring onions, chilies, and coriander finely. 

Mix the chopped vegetables, corn, flours, and seasoning. 

Start by adding 1 cup of water and mix well. The batter needs to be similar to sour cream, so if you feel that you need more water, add it a tiny bit more and mix again.

Heat a drop of oil on a frying pan and start by frying off 1 tbsp of your mixture. Fry for about 2 minutes on each side. Have a taste and add in more seasoning, if you wish. 

Then fry the rest of the dough mixing well before each time you spoon the dough onto a pan.

Enjoy warm, if possible (but they are nice while cooled too)

By Kadri Raig

Kadri is a food blogger and yoga teacher from Estonia. She loves to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here:

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