Gold coin corn cakes from China Moon Cookbook by Barbara Tropp

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 15, 2021

    These were super-delicious. Wonderful combination of flavors that, because they don't cook very long, stay fresh tasting, particularly the ginger and corn flavors. The fresh corn kernels also keep some of their "pop," so the cakes have good texture. When I saw the word "fritter" in the recipe, I was worried these might be kind of doughy, but there's only just enough batter to hold the various ingredients together. Also nice is that, unlike many other recipes in this wonderful book, this one requires a modest number of easier-to-get ingredients and comes together pretty quickly. I substituted sriracha for Chinese chili sauce. I'll definitely be making these again.

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