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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Dress up these cakes with salsa and sour cream and serve as an appetizer. They're also delicious as a side dish, simply smeared with butter. Prep and Cook Time: 30 minutes. Ingredients:
1 cup fresh corn kernels (about 2 ears) |
1/4 cup chopped green onions |
4 tablespoons vegetable oil, divided |
2 large eggs, separated |
1/4 cup flour |
1/4 cup yellow cornmeal |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.
2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.
3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.
4. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges begin to set and undersides are browned, about 2 minutes. Flip and cook until cakes are browned and cooked through. Cook remaining batter the same way, adding oil as necessary. Serve hot.
5. Note: Nutritional analysis is per cake.
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