Annabelle Breakey
Yield
Makes 16 cakes

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.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 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.

Step 5

Note: Nutritional analysis is per cake.

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