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Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 cup fresh sweet corn kernels, from

  3. 1 medium-size ear

  4. 2 tablespoons minced shallots

  5. 1 teaspoon salt

  6. 1/8 teaspoon freshly ground black pepper

  7. 2 large eggs

  8. 1 cup heavy cream

  9. 1/4 cup yellow cornmeal

  10. 1/2 cup bleached all-purpose flour

  11. 1/2 cup masa harina flour

  12. 2 teaspoons baking powder

  13. 1/8 teaspoon cayenne

  14. 3/4 cup water

  15. 2 teaspoons vegetable oil

  16. 1 teaspoon Creole Seasoning Caviar Sauce Garnishes:

  17. 1/4 cup capers, drained

  18. 2 hard-boiled yolks, finely chopped

  19. 2 hard-boiled egg whites, finely chopped

  20. 1/4 cup chopped red onions

  21. 2 tablespoons finely chopped fresh parsley leaves One 7-ounce tin caviar

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots 1/2 teaspoon of the salt, and the black pepper, and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn and shallot mixture. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning and serve warm with caviar sauce, accompanied by a tray of garnishes. These can be prepared in advance and passed around on trays. Yield : about 32 cakes (3 to 4 per serving)

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