We had some weeks when our refrigerator shelves were full of corns. We got some from CSA, some from Earth Fare store as part of their coupon deal, and some from someone at work. That last one was random. So, one morning when I just got back from class, I saw a big sack of corns by my office desk. Apparently, someone had a corn farm and give the yields away for free. My major professor, the one who was asked to distributed the corns, asked the students to take some first before he offered them to the others. He knew exactly grad students' financial situation
Having many corns, I really wanted to make sate jagung, or people often call it dadar jagung or bakwan jagung. It is basically corn kernels mixed in Javanese seasoned egg mixture. Grandma often made it for mid-evening snack, and I loved it. The only problem was, it's deep fried - a food processing method hubby & I don't like. Why? It is just too much and too messy for us. We didn't like deep frying when we were still living in hard-floored house with spacious kitchen, let alone now in our small carpeted apartment.
I got a brilliant idea though, or I at least that's what I thought for a moment. I used a cast iron muffin pan that I used to made bika ambon. Using that, I didn't have to use as much oil. I poured some of the batter to available 7 little spaces and saw the patties risen up a bit. Good sign! Then came the time to flip it...and whoops! They were stuck to the bottom so I ended up scrambled the mixture inside those little spaces. Hubby and I laughed together at my failed experience (Isn't it great to have someone to laugh with?) Hubby told me to treat it like pancake and took out a non-stick pan. I added some tablespoons of flour and started frying the "pancakes". It worked!
They surely didn't look like sate jagung, but they tasted like ones. I miss the crunchy, slightly burning edges of the deep version, but I think it is a happy compromise.