CORN CAKES
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
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.
CORN CAKES WITH SMOKED CORN
Provided by Moira Hodgson
Categories quick, appetizer
Time 30m
Yield 6 to 8 servings (about 18-24 small pancakes)
Number Of Ingredients 14
Steps:
- Process the corn kernels in a food processor with the milk until chunky but somewhat creamy (about 30 seconds).
- In a mixing bowl combine the cornmeal, flour, baking powder, salt and pepper. Add the corn and mix well.
- In a separate bowl, combine the eggs, egg yolks and butter. Add the cornmeal mixture, mix thoroughly and stir in the chives.
- Heat one tablespoon clarified butter in a small non-stick skillet. Add a ladleful of batter and saute on both sides. Keep warm. There should be enough batter for three small pancakes a person. Use the rest of the butter as needed.
- To serve, arrange three pancakes on each plate and garnish with smoked corn relish, a dollop of creme fraiche and a spoonful of basil leaves on top of each pancake.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 28 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 473 milligrams, Sugar 13 grams, TransFat 0 grams
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- Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
- Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once oil is hot, add a tablespoon of the mixture at a time. Cook for about 3 minutes on one side, or until it's browned, flip, and cook another 3 minutes, or until it's browned. Remove and repeat for all the other corn fritters (I can usually fit about 4-5 into each batch).
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