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Recipe of the day - 3/10 - Corn Cakes and Caviar
Corn Cakes and Caviar
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 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. 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. 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. Makes 8 servings. |
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