Best 5 Acorn Cakes Recipes

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**Acorn Cakes: A Culinary Journey Through History and Taste**

Acorn cakes, a delectable treat with a rich history, have been enjoyed across cultures for centuries. These delectable cakes, made from the acorns of oak trees, offer a unique and nutty flavor that has captivated palates worldwide. Our article presents a comprehensive guide to acorn cakes, featuring an array of recipes that cater to diverse preferences. From traditional Korean biji tteok to the innovative acorn and chocolate cake, each recipe promises a distinct culinary adventure. Join us as we delve into the world of acorn cakes, exploring their origins, nutritional benefits, and the culinary magic they bring to the table.

Check out the recipes below so you can choose the best recipe for yourself!

CORN CAKES



Corn Cakes image

This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 8 to 10 corncakes

Number Of Ingredients 16

1/3 cup finely diced red onion
1 avocado, finely diced
1 lime, zested and juiced
1 Roma tomato, finely diced
Kosher salt and freshly ground black pepper
1/4 cup crumbled Cotija
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground paprika
2 large eggs, beaten
1 cup fresh sweet corn kernels (from about 2 ears of corn)
4 cloves garlic, grated
2 scallions, thinly sliced
1 lime, zested and juiced
Vegetable oil, for frying
Sea salt, for finishing

Steps:

  • For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
  • For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
  • Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
  • In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
  • Serve the corn cakes hot, topped with the avocado salsa.

MINI CORN CAKES WITH AVOCADO AND TOMATOES



Mini Corn Cakes with Avocado and Tomatoes image

Provided by Anne Burrell

Time 40m

Yield about 40 mini corn cakes

Number Of Ingredients 17

4 ripe avocadoes, diced
2 limes, juiced
1 tablespoon Asian chile paste (sambaal oeleck)
1 bunch fresh cilantro, chopped
1 clove garlic, smashed and finely chopped
Kosher salt
24 cherry tomatoes, halved
Extra-virgin olive oil
1 stick butter
8 tablespoons cornmeal
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
4 eggs, whisked in a bowl
1 cup milk
2 cups frozen corn, defrosted
Extra-virgin olive oil

Steps:

  • For the avocadoes and tomatoes: Slice the avocadoes in half lengthwise. Carefully remove the pit. Using a spoon, scoop out the flesh from the skin and then dice.
  • In a large bowl, toss the avocadoes with the lime juice, chile paste, cilantro, garlic, and salt. Taste to make sure it is delicious and well seasoned. Cover with plastic and let sit.
  • Toss the cherry tomatoes with olive oil and season with salt. Taste to makes sure they are delicious. Cover and let sit.
  • For the corn cakes: Melt the butter in a small saucepan over low heat. Combine the cornmeal, flour, baking powder, and salt in a large bowl. Stir to combine. Make a hole in the center of the dry ingredients and add the eggs, milk, and melted butter. Stir until just combined. Add in the corn kernels and stir to combine.
  • Coat a cast iron pan with olive oil and bring to a medium-high heat. Spoon the batter into the pan the size of half dollars. When the sides of the cakes have set and the bottom is lightly browned, turn the cakes over and cook on the other side.
  • Remove the cakes and top with some avocado and a tomato half.

FRIED CORN CAKES



Fried Corn Cakes image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 15m

Number Of Ingredients 9

Neutral oil
3/4 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
1 egg
3/4 cup milk
2 cups corn kernels
Add milk if needed
Parsley

Steps:

  • Put neutral oil in a skillet on medium heat.
  • Combine 3/4 cup cornmeal, 1/2 cup flour and 2 teaspoons baking powder.
  • Beat 1 egg with 3/4 cup milk; pour into dry ingredients along with 2 cups corn kernels.
  • Add milk if needed.
  • Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total.
  • Garnish: Parsley.

FRESH CORN CAKES



Fresh Corn Cakes image

Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup yellow or blue cornmeal
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, separated
1 cup whole milk
1/2 cup butter, melted
1 cup cooked whole kernel corn
4 green onions, thinly sliced
1/2 medium sweet red pepper, finely chopped
1 can (4 ounces) chopped green chilies
Oil for frying
Maple syrup, optional

Steps:

  • In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

Nutrition Facts :

ACORN TREATS



Acorn Treats image

You only need three ingredients to make these super simple acorn cookies! -Jane Stasik, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 3

1/2 cup miniature semisweet chocolate chips
48 milk chocolate kisses
48 Nutter Butter Bites

Steps:

  • Reserve 48 chocolate chips. In a microwave, melt remaining chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie., Secure one reserved chocolate chip as a stem onto each acorn. Place on waxed or parchment-lined baking sheets; let stand until set. Store in an airtight container.

Nutrition Facts :

Tips:

  • Choose ripe and firm acorns. Avoid acorns that have holes or cracks, as these may contain insects or be moldy.
  • Soak the acorns in water for at least 24 hours before using. This will help to remove the tannins and make the acorns more palatable.
  • Rinse the acorns thoroughly before grinding them.
  • Use a fine-mesh sieve to remove any remaining acorn shells from the flour.
  • Add a little bit of baking powder or baking soda to the acorn flour to help the cakes rise.
  • Be careful not to overcook the cakes, as they can become dry and crumbly.

Conclusion:

Acorn cakes are a delicious and nutritious way to use this underappreciated nut. With a little bit of planning and effort, you can make delicious and satisfying acorn cakes that your family and friends will love. So next time you're looking for a new and exciting recipe to try, give acorn cakes a try!

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