Fresh Corn Cakes

Annabelle Breakey
Dress up these cakes with salsa and sour cream and serve as an appetizer. They're also delicious as a side dish, simply smeared with butter. Prep and Cook Time: 30 minutes.

Yield:

Makes 16 cakes

Recipe from

Nutritional Information

Calories 63
Caloriesfromfat 60 %
Protein 1.5 g
Fat 4.2 g
Satfat 0.6 g
Carbohydrate 0.0 g
Fiber 0.0 g
Sodium 0.0 mg
Cholesterol 0.0 mg

Ingredients

1 cup fresh corn kernels (about 2 ears)
1/4 cup chopped green onions
4 tablespoons vegetable oil, divided
2 large eggs, separated
1/4 cup flour
1/4 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

1. In a blender or food processor, pulse corn and green onions until chopped but not smooth. Transfer to a large bowl and stir in 2 tbsp. oil and the egg yolks.

2. In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn mixture and mix thoroughly but gently.

3. In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into corn mixture.

4. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in batches, drop large spoonfuls of the corn mixture into pan (do not spread or flatten). Cook until edges 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, adding oil as necessary. Serve hot.

Note: Nutritional analysis is per cake.

Note:

Lynn Lloyd, Santa Cruz, CA,

August 2007