Corn Cakes with “Egg-shaped Pockets”

This is a typical dish from the Caribbean region of Colombia where they are sold on street stalls with a cup of coffee for an afternoon snack.

Egg-Stuffed Corn Cakes

Total Time: 25 minutes

Serving Size: 8

Calories per serving: 192.14

Fat per serving: 7.58g 12%

Saturated fat per serving: 1.89g 9%

Carbs per serving: 22.84g 8%

Protein per serving: 8.31g 17%

Fiber per serving: 2.14g 9%

Sugar per serving: 0.37g

Sodium per serving: 431.15mg 18%

Ingredients

  • 2 cups white corn flour
  • 2 1/2 cups warm water
  • kosher salt
  • 1 Tbs olive oil, plus more for frying
  • 8 eggs
  • Hot sauce, for serving (optional)

Instructions

  1. Mix corn flour and salt in a bowl.
  2. Stir in 2 1/2 cups warm water and one tablespoon olive oil until dough forms; knead until smooth, 2–3 minutes.
  3. Divide dough into eight 4-oz. balls.
  4. Heat oil in a saucepan until a deep-fry thermometer reads 325°.
  5. Flatten balls into round disks. Working in batches, fry, flipping once, until puffed, 3–4 minutes. Transfer to paper towels to drain.
  6. Increase oil to 375°.
  7. Slice incision horizontally without cutting all the way through to make a pocket. Crack 1 egg into pocket; fry until egg is set, 2–3 minutes.
  8. Drain on paper towels; serve with hot sauce (optional).
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