Crispy Yucca Flower & Sweet Corn Patties
(0 Reviews)
Ingredients
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150 grams Yucca flowers
(Fresh, washed, gently blanched to remove bitterness)
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1 cup Fresh corn kernels
(Cut fresh from cob, or thawed if frozen)
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1/2 cup All-purpose flour
(Use gluten-free flour if preferred)
-
1 large Egg
(For binding)
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1 small Shallot
(Finely chopped)
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2 tbsp Fresh cilantro
(Chopped)
-
1 clove Garlic
(Minced)
-
1/2 tsp Salt
-
1/4 tsp Black pepper
(Freshly ground)
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1/2 cup Vegetable oil
(For shallow frying)
(Fresh, washed, gently blanched to remove bitterness)
(Cut fresh from cob, or thawed if frozen)
(Use gluten-free flour if preferred)
(For binding)
(Finely chopped)
(Chopped)
(Minced)
(Freshly ground)
(For shallow frying)
Nutrition
- Servings: 4
- Serving Size: 2 patties (approx. 150g)
- Calories: 210 kcal
- Carbohydrates: 28 g
- Protein: 6 g
- Fat: 8 g
- Fiber: 3 g
- Sugar: 4 g
- Sodium: 250 mg
- Cholesterol: 45 mg
- Calcium: 40 mg
- Iron: 1.2 mg
Instructions
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1 - Prepare Yucca Flowers:
Rinse fresh yucca flowers thoroughly. Bring a pot of water to a boil, blanch flowers for 2 minutes, then drain and drain well to remove moisture and reduce bitterness.
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2 - Make the Batter:
In a bowl, combine blanched yucca flowers, corn kernels, finely chopped shallot, minced garlic, chopped cilantro (if using), flour, egg, salt, and pepper. Mix until a sticky batter forms.
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3 - Form Patties:
Wet your hands slightly to prevent sticking. Shape the mixture into small rounds or oval patties about 7 cm in diameter and 1 cm thick.
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4 - Cook the Patties:
Heat vegetable oil in a non-stick skillet over medium heat. Fry patties for 3-4 minutes each side or until golden brown and crisp. Transfer to paper towels to drain excess oil.
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5 - Serve Warm:
Serve patties warm with a side of tangy yogurt dip, spicy salsa, or fresh lime wedges for zest.
Rinse fresh yucca flowers thoroughly. Bring a pot of water to a boil, blanch flowers for 2 minutes, then drain and drain well to remove moisture and reduce bitterness.
In a bowl, combine blanched yucca flowers, corn kernels, finely chopped shallot, minced garlic, chopped cilantro (if using), flour, egg, salt, and pepper. Mix until a sticky batter forms.
Wet your hands slightly to prevent sticking. Shape the mixture into small rounds or oval patties about 7 cm in diameter and 1 cm thick.
Heat vegetable oil in a non-stick skillet over medium heat. Fry patties for 3-4 minutes each side or until golden brown and crisp. Transfer to paper towels to drain excess oil.
Serve patties warm with a side of tangy yogurt dip, spicy salsa, or fresh lime wedges for zest.
More About: Crispy Yucca Flower & Sweet Corn Patties
Yucca Flower and Corn Patties
The Yucca Flower and Corn Patties recipe celebrates the combination of delicate yucca flowers with the sweet crunch of fresh corn, crafting a dish that is both vibrant and textured. This recipe has roots in Latin American and Caribbean cooking traditions where yucca, sometimes called cassava, is a beloved staple cultivated for centuries. The blossoms of the yucca plant are not as commonly used in modern cooking, making this recipe quite unique and bringing a floral, earthy flavor to the palette.
Yucca flowers require gentle handling — a quick blanching step removes inherent bitterness and softens the petals without compromising their fresh traits. Paired with naturally sweet corn kernels and the aromatic sweetness of shallot and garlic, these patties form delicious morsels that are vegetarian-friendly and gluten-adaptable depending on your flour choice.
This dish's cultural importance stems partly from its use of local, seasonal ingredients often harvested directly by communities and with traditions tied to sustainability and biodiversity. It serves as an excellent example of how nature’s unexpected produce, like yucca flowers, can turn into delightful treats that please both locals and adventurous eaters worldwide.
Nutritiously, these patties offer balanced macros with modest calories from natural starches and fats needed for cooking. Enjoying them alongside fresh citrus or creamy dips complements their subtle floral notes while adding freshness and acidity.
Tips:
- Always wash flowers gently to preserve fragile petals.
- Shallow frying in moderate heat helps achieve crispy outside layers without overcooking fillings inside.
- Leftover patties keep well refrigerated and can be reheated to retain texture.
In essence, Yucca Flower and Corn Patties are a celebration of humble ingredients reinvented thoughtfully to give new taste experiences and connect us to the botanical bounty certain regional cuisines promise. It’s a great recipe to impress mindful guests looking for creative vegetarian snacks with authenticity and bite.
I personally love how integrating yucca flowers adds a delicate floral essence uncommon in everyday recipes. It’s empowering to showcase lesser-used edible plants through accessible cooking while supporting cultural preservation. Give it a try for your next appetizer and surprise friends with this vibrant, crispy delight.
