Corn Cakes

Corn Cakes


QuantityUnitIngredient NameProcessing/Notes
8ears of cornhusks and silks removed
3large eggs
2tablespoon(s)all-purpose flour
3tablespoon(s)fresh chivesminced
pinchcream of tarter
6tablespoon(s)vegetable oil

Adjust oven rack to the middle of the oven and heat to 200 degrees.  Set a wire rack over a rimmed baking sheet.

Grate kernels from corn into a bowl (use large holes of grater).  Using a knife, scrape pulp from cobb into bowl.  Whisk the egg yolks, flour, salt and pepper into the grated corn.  In a medium bowl, whip egg whites and cream of tarter with hand mixer on medium-low speed until foamy.  Increase speed to medium-high, gradually add the sugar and whipped egg whites into the batter until combined.

Heat 1 Tbsp of oil in non-stick skillet over medium-high heat until simmering.  Drop 6 heaping Tbsp of batter into oil and then flatten each into 2 1/2 inch circles.  Cook until puffed and golden brown on both sides (about 2 minutes).  Transfer to paper towel lined plate, then transfer wire rack into oven to keep warm.  Repeat with remaining 5 Tbsp of oil.  Sprinkle with chives and serve.

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