I’m all about appetizers. Truly, half of my recipe box is comprised of appetizers and desserts. Not surprising since that’s also my favorite items to eat.
I love tamales and thought it would be fun to do some kind of appetizer tamale fritters.
I don’t particularly like deep-frying though so I decided to do this lighter version that’s baked.
They turned out to be a refreshing appetizer.
Big Daddy liked them stating they had great flavor, however, being a ‘meat lover’ he would have prefered the addition of meat in them.
I think next time I’ll add small shrimp to the batter.
If you try them with shrimp, leave me a comment on how you liked them.
They really made a beautiful presentation and had a light, refreshing flavor.
The dough should be thick, think cookie dough thick.
I baked these, but you could fry them on the stove-top.
Tamale Cakes with Corn and Sun-dried Tomatoes
- Pre heat oven to 425 degrees. Add 1 T oil to cast-iron skillet; set aside. Coarsely puree 1 cup corn in a food processor; set aside. Using a mixer, cream butter, sugar and salt. Add corn and mixture until smooth. Add flour and corn meal to butter mixture and beat until blended. Fold in jalapenos, red peppers and tomatoes.
- Flour hands, using a small ice cream scoop (about 1/4 c) form dough into a 2-inch patties. Place on in cast-iron skillet. Bake 8 to 10 minutes; remove from oven and flip patties. Return to oven and bake another 5 to 7 minutes until browned and cookied through.
- Serve hot with feta cheese, corn and green onions
- *You could also fry patties on the stove top.