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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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These lightly fried patties are bursting with the flavor of fresh corn. Ingredients:
2 tablespoons flour |
1 1/2 teaspoons baking powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1 cup cornmeal |
1 cup boiling water |
1/2 cup milk |
1 cup fresh corn kernels (about 2 ears) |
1 egg, slightly beaten |
4 teaspoons snipped fresh chives |
1/3 cup sour cream |
Directions:
1. In a small bowl, combine the flour, baking powder, sugar and salt.
2. Measure the cornmeal into a med bowl. Stir in the boiling water, the mixture will be stiff. Add the milk, stirring until smooth. Next, stir in the corn kernels, egg and 3 t of the chives.
3. Add flour mixture to the cornmeal, stirring until combined.
4. Heat 2 T of the oil in large skillet over medium heat. Drop the batter by rounded T into the hot oil (you'll probably use about half of the batter) and cook the cakes for 3-4 minutes or until golden brown, turning once. Transfer the cakes to a serving platter and cover them to keep warm.
5. Add the remaining T of the oil and repeat the process with the rest of the batter. While the cakes cook prepare the garnish by stirring the remaining t of the chives into the sour cream.
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