Saturday, August 13, 2011

Savory Fresh Corn Pancakes

This recipe, based on the one here, makes delicious savory corn cakes. Here I served them as a main course, with fresh salsa and sour cream. However, you can also make them mini-sized and serve with various toppings as an elegant appetizer or cocktail food.

We like heat around here, so I made the batter with jalapenos and added them to the fresh salsa as well, but if you prefer a milder flavor, use green onions (as in the original recipe), or fresh herbs.

Savory Fresh Corn Pancakes 

Ingredients (for 2-4 main courses or about 16 mini cakes): 

For the cakes: 
 - kernels from 2 large ears of corn. 
- 1 medium jalapeno, chopped into large chunks
- about 4 tbsp canola oil, divided into two
- 2 large eggs, separated
- 1/4 all purpose flour (or gluten free all purpose flour, or white rice flour)
- 1/4 yellow corn meal or yellow corn flour (but not corn starch!)
- 1/2 tsp salt 
- 1/4 tsp black pepper 

For the salsa:
- 2 ripe tomatoes 
- 1 jalapeno 
- 1/4 red onion 
- lime or lemon juice
- finely chopped cilantro (optional) 


1. In a blender or food processor process the corn and the jalapeno until slightly processed but still chunky (make sure the jalapeno is in small pieces throughout the corn and there are no large jalapeno bits). Place in a large bowl. 
2. Add the egg yolks and 2 tbsp of the oil into the corn and mix well. Then add the flour, corn flour, salt and pepper into the bowl and mix gently until thoroughly combined. 

3. Using an electric mixer or a whisk, beat the egg whites until soft peaks form. Gently fold the egg whites into the corn mixture. The mixture will feel soft and a bit liquid. That's fine. 

4. Prepare the salsa: finely chop the tomatoes and onions and the jalapeno. If you like heat, leave the seeds and ribs of the jalapeno. If you don't, remove them, or part of them. Combine everything (including the cilantro, if using) in a bowl and season with salt, pepper and lime/lemon juice.  

5. Heat 1 tbsp of oil in a skillet. Ladle a quantity of the mixture onto the hot pan (obviously measuring based on how large you want your pancakes. A large pancake would be about 1/4-1/3 cup). Fry on one side until bubbles form and you can just see browning at the bottom half of the side. Flip the pancake over and fry until it is golden-brown on the other side as well (the whole process should only take about 3 minutes). 

6. Repeat the process for the entire mixture, adding oil as necessary. Serve with the salsa and some sour cream to cut the heat. 

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