Corn Cakes

Adapted from Chez Panisse Vegetables
[https://www.amazon.com/dp/0060171472?tag=davidleboviswebs&link_code=as2&creativeASIN=0060171472&creative=374929&camp=211189] by
Alice Waters

I added a chopped bird’s eye chile, which made them pretty spicy. So you can
either omit the chile, use a different chile, or add a bit more chili powder
than I called for. I had considered adding some fresh herbs, and had some
chopped basil waiting in the wings. But when I tasted them, I didn’t want
anything to detract from the wonderful fresh corn flavor. To fry them up, I
used clarified butter
[https://www.davidlebovitz.com/how-to-clarify-butter-recipe/] which will smoke
less. If you want to serve them warm, put a baking sheet in a low oven, about
325ºF (160ºC) and put them in there as you remove them from the pan until ready
to serve. Aside from the four I ate right out of the pan, the others were
enjoyed at room temperature at the outdoor picnic dinner I went to. Aside from
just a little salted butter swiped and melted over them just after they’re
fried, these corn cakes would be great with some roasted tomato salsa heaped on
top, alongside a pile of garlicky sautéed greens, or crowned with a dollop of
sour cream and salmon eggs with chives. They also would make a nice side course
with grilled fish, chicken, or meat.

Servings:

Author:

Course:

Side Dish

Keywords:

corn

Instructions

1 Whisk together the corn flour, baking powder, salt and chile powder in a large
bowl.
2 In a small saucepan, heat the butter with the milk and honey, until the butter
is melted. Set aside until tepid, then make a well in the center of the dry
ingredients and stir in the milk mixture, the 2 egg yolks, the corn, and the
chopped chile, if using.
3 In a clean, dry bowl, beat the 3 egg whites until stiff and they hold their
shape, then fold them completely into the corn mixture.
4 Heat some butter in a skillet. When hot, spoon batter in mounds into the pan,
spaced apart – making as many as will comfortably fit in the pan. (I used a
spring-loaded ice cream scoop, which holds about 1/4 cup, 60ml, of batter. You
can use a large spoon if you wish.) Flatten them slightly if the batter is too
rounded.
5 Let the corn cakes cook until browned on the bottom and starting to bubble
around the edges. Flip the corn cakes with a spatula and cook on the other side
for about a minute, until lightly browned on the reverse side.

Corn Cakes

Course:

Keywords:

🧂 Ingredients

Instructions

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