Rating: 4 stars
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Lynn Lloyd, Santa Cruz, CA
This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey

Recipe Summary

Yield:
Makes 16 cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

  • 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.

Nutrition Facts

63 calories; calories from fat 60%; protein 1.5g; fat 4.2g; saturated fat 0.6g.
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