Get ready to transport your taste buds to the vibrant streets of Colombia with these mouthwatering Torticas de Chocolo - a crispy, golden corn cake that's about to become your new obsession! Imagine biting into a perfectly crisp exterior that gives way to a soft, corn-studded interior bursting with fresh scallion flavor. These little culinary gems are not just a side dish; they're a flavor explosion that will have your family and friends begging for more. Whether you're looking to spice up your breakfast, impress at a potluck, or simply treat yourself to an authentic Colombian snack, these corn scallion cakes are your ticket to a delicious adventure!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Colombian
Serves: 4 servings
Ingredients
- 2 cups cornmeal
- 1 cup fresh corn kernels
- 1/2 cup chopped scallions
- 1 cup water
- 1/2 teaspoon salt
- Oil for frying
Instructions
- In a large mixing bowl, combine the cornmeal, fresh corn kernels, chopped scallions, and salt. Mix thoroughly to distribute ingredients evenly.
- Gradually add water to the mixture, stirring continuously to create a thick, cohesive batter. The consistency should be similar to a soft dough that can be shaped by hand.
- Let the mixture rest for 5-10 minutes to allow the cornmeal to absorb the water and become more pliable.
- Using clean hands, form the mixture into small, flat circular patties about 3 inches in diameter and approximately 1/4 inch thick. Ensure the edges are smooth and compact.
- Heat a large skillet or griddle over medium heat and add enough oil to create a thin layer covering the bottom of the pan.
- Carefully place the formed corn cakes into the hot oil, cooking for about 3-4 minutes on each side until they develop a golden brown, crispy exterior.
- Remove the torticas from the pan and place on a paper towel-lined plate to drain excess oil.
- Serve hot as a side dish or appetizer, optionally accompanied by a dipping sauce or fresh salsa.
Tips
- Consistency is Key: The batter should be thick enough to hold its shape but not too dry. If it feels too crumbly, add a little more water; if too wet, sprinkle in some extra cornmeal.
- Let It Rest: Don't skip the 5-10 minute resting period. This allows the cornmeal to absorb the water and creates a more cohesive texture.
- Oil Temperature Matters: Use medium heat to ensure even cooking. The oil should be hot enough to create a crispy exterior but not so hot that it burns the outside before cooking the inside.
- Uniform Size: Try to make your torticas similar in size and thickness to ensure even cooking. Use your hands to gently pat and shape them.
- Drain Excess Oil: Always place the cooked torticas on a paper towel-lined plate to absorb excess oil and maintain their crispy texture.
- Serving Suggestions: These are fantastic with a side of fresh salsa, sour cream, or even a spicy dipping sauce to complement their corn flavor.
- Make Ahead Tip: You can prepare the mixture in advance and keep it refrigerated, forming and cooking the torticas just before serving for maximum freshness.
Nutrition Facts
Calories: 267kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
