Salsa Cakes
Crispy, golden, and bursting with bold flavors, these Salsa Cakes are a savory twist on classic corn cakes, packed with southwestern flair! Made with a blend of cornmeal, creamy cheddar cheese, sweet corn kernels, and a tangy kick of medium salsa, these easy-to-make pancakes are perfect as a snack, appetizer, or light meal. Enhanced with aromatic ground cumin and fresh scallions, each bite delivers a satisfying mix of textures and flavors. Quick to prepare in under 30 minutes, these versatile cakes are pan-fried to perfection and can be served with a dollop of refreshing sour cream and extra salsa for dipping. Whether you’re hosting a casual gathering or craving a zesty comfort food, these Salsa Cakes are guaranteed to please.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground cumin
- 2 large eggs
- 0.75 cup milk
- 0.5 cup medium salsa (jarred or homemade)
- 0.5 cup frozen corn kernels, thawed
- 2 large scallions, finely chopped
- 0.5 cup cheddar cheese, shredded
- 0.25 cup vegetable oil (for frying)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup additional salsa (optional, for serving)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and ground cumin until evenly combined.
In a medium bowl, beat the eggs and mix in the milk and salsa until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Do not overmix.
Fold in the corn kernels, chopped scallions, and shredded cheddar cheese until evenly distributed.
Heat the vegetable oil in a large non-stick skillet over medium heat until shimmering.
Using a 1/4 cup measure, scoop the batter into the skillet, flattening each portion slightly to form a pancake shape.
Cook the salsa cakes for 2-3 minutes on each side or until golden brown and crispy. Work in batches if needed, ensuring not to overcrowd the skillet.
Transfer the cooked salsa cakes to a plate lined with paper towels to drain any excess oil.
Serve warm with sour cream and additional salsa on the side, if desired.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 794 mg | 35% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.5 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 229 mg | 18% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 430 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
