Tuesday, September 6, 2011
Sweet corn has been one of our main staples this summer and so the hunt for different ways to prepare them has been my quest. This particular recipe "Golden Corn Cakes With Citrus Greens" was found by a friend in "The Wall Street Journal", by Yotam Ottolenghi. Easy recipe to follow. Would make great appetizers as well. These corn cakes are very flavorful!
1/2 cup quick cooking polenta, or fine ground cornmeal
1 1/4 cups corn kernels, cut from 1-2 ears of corn
1 small shallot, diced fine (about 3 tablespoons)
1/2 jalapeno, seeds and membrane removed, diced fine (about 2 tablespoons)
1/2 teaspoon cumin seeds, roughly mashed
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup full fat Greek plain yogurt
3 tablespoons olive oil
3 eggs, separated
4 cups arugula (used lettuce from garden)
1 tablespoon lemon juice
1/2 cup cilantro leaves
1/4 cup sour cream
In a large bowl mix polenta with corn, shallots, jalapeno, cumin, salt and pepper. Add yogurt, 1 1/2 tablespoons olive oil and 1 egg yolk (discard the other 2 yolks). Mix well with fork. In a separate bowl, beat all egg whites to soft peaks. Carefully fold whites into corn batter in two stages. Let rest 5 minutes.
Meanwhile, make dressing. Whisk 1 1/2 tablespoons olive oil with lemon juice. Season with salt and pepper to taste.
Set large nonstick frying pan over medium heat for 1-2 minutes. Pour in 1 teaspoon olive oil. Once hot, spoon 2 tablespoons of batter per cake into pan. Repeat until pan is full. Cook cakes 2-3 minutes, or until golden. Flip and cook 1 minute, 0r until golden. Transfer to paper-lined tray. Yield: about 16 cakes.
Toss arugula with cilantro. Add dressing and toss again. Season to taste. Serve corn cakes with a spoonful of sour cream alongside greens.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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