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Foodgeek: |
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Rating: |
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Servings: |
1 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 cups corn kernels, preferably fresh
1/2 cup milk
1/3 cup cornmeal
1/3 cup flour
2 eggs
4 tbsp. melted unsalted (sweet) butter
2 egg yolks
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup chopped fresh chives
1 pinch cayenne pepper
1/2 cup clarified unsalted (sweet) butter
Creme fraiche
Beluga caviar
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Directions:
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Roughly chop the corn kernels, or pulse in a food processor until a chunky but creamy consistency is reached. Place the corn kernels in a large bowl and whisk in the milk, cornmeal, and flour, making sure there are no lumps.
In a separate bowl, whisk together the melted butter, whole eggs, and egg yolks. Stir into the corn mixture and season with salt, pepper, and half of the chives.
Heat a large sauté pan over medium-high heat and add all of the clarified butter. Pour in batter to make pancakes the size of silver dollars. Cook for 2 minutes or until golden brown on one side, then flip. Cook for 2 more minutes. Remove from pan using a slotted spatula; place four cooked corn cakes on each serving plate. Repeat process until all the batter is used. Garnish each serving with a large dollop of creme fraiche and caviar.
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