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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I always choose a fresh salmon caviar over lumpfish when price is a factor. Ingredients:
2 cups cooked corn kernels |
2/3 cup heavy cream |
1/3 cup yellow cornmeal |
2/3 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
3 large eggs, lightly beaten |
1/3 cup unsalted butter, melted |
2 teaspoons vegetable oil |
crème fraîche or sour cream, for serving |
caviar, for serving |
Directions:
1. 1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.
2. 2. Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)
3. 3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar.
4. Per serving: 260 calories, 22g carbohydrates, 6g protein, 17g fat, 135mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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