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Chocolate and Zucchini
Fresh Corn Cakes
Adapted from Sunset Magazine
2 cups Fresh Corn Kernels (2-3 ears of corn)
1⁄2 cup chopped Green Onion
2 tablespoons Vegetable Oil
3 large Egg Yolks
1⁄2 cup Flour
1⁄2 cup Yellow Cornmeal
1 teaspoon Salt
1⁄2 teaspoon Freshly Ground Black Pepper
3 large Egg Whites
4 Tablespoons Vegetable Oil
Finely chop corn and green onions together or pulse a few times in a food processor, but be careful not to lose all the texture of the corn kernels. Move mixture to a large mixing bowl and stir in 2 tablespoons of vegetable oil and the egg yolks.
In another large bowl, combine the flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently. In a separate large clean bowl, whisk or beat egg whites until soft peaks form. Fold carefully into corn mixture.
In a large frying pan, heat 2 tablespoons of the vegetable oil over medium-high heat. When oil is hot, drop large spoonfuls of the corn mixture into the pan. Do not overcrowd the pan, and do not flatten or spread the batter. Cook until the edges of the cakes 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. Add oil to the pan and allow to heat in between batches when necessary. Serve cakes hot if possible, or reheat in oven. Serve with sour cream, or your own variation- salsa, honey, relish, et cetera.
|Calories*: 174||Fat*: 12 g||Carbs*: 14 g||Cholesterol*: 42 mg|
|Sugar*: 2 g||Fiber*: 2 g||Protein*: 3 g||Servings*: 12 (2 Cakes each)|
|Ease*: 6/10||Categories: Starch, Vegetable|
|Total Time*: 45 minutes||Active Time*: 45 minutes|
For helpful tips and notes on this recipe, see the related blog posts:
Fresh Corn Cakes