Corn Cakes
A Kitchen Muse:
slightly adapted from Yotam Ottolenghi - Wall Street Journal
Recipe type:
Side dish, Vegetarian
Prep time:
15 mins
Cook time:
15 mins
Total time:
30 mins
Serves:
6 - 8
As Summer ends, here's an outstanding recipe for those leftover ears of corn!
Ingredients
½ cup quick-cooking polenta
1¼ cups corn kernels, cut from 1-2 ears of corn
1 small shallot, diced fine (about 3 tablespoons)
½ jalapeño, seeds and membrane removed, diced fine (about 2 tablespoons)
½ teaspoon cumin seeds, roughly smashed
¾ teaspoon salt, plus extra for seasoning
¼ teaspoon black pepper, plus extra for seasoning
¾ cup low-fat Greek yogurt
Coconut oil for frying
3 eggs, separated
Instructions
In a large bowl mix polenta with corn, shallots, jalapeño, cumin, salt and pepper.
Add yogurt and 1 egg yolk (discard the other two yolks). Mix well with fork.
In a separate bowl, beat all egg whites to soft peaks.
Carefully fold whites into corn batter in two stages.
Let rest 5 minutes.
Set large nonstick frying pan over medium heat for 1-2 minutes.
Scoop in 1 teaspoon coconut oil.
Once hot, spoon 2 tablespoons of batter per cake into pan.
Repeat until pan is full.
Cook cakes 2-3 minutes, or until golden.
Flip and cook 1 minute, or until golden.
Transfer to paper-lined tray.
Recipe by
A Muse in My Kitchen
at http://amuseinmykitchen.com/2012/08/25/corn-cakes/
2.2.8