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Рецепт Savory Corn Cakes
by Global Cookbook

Savory Corn Cakes
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Ингредиенты

  • 2 tsp butter
  • 1/4 c. finely chopped red bell pepper
  • 2 c. corn
  • 1/4 c. chopped scallions
  • 1/2 c. cornmeal
  • 1/2 c. unbleached white flour
  • 1 tsp baking pwdr
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 x Large eggs
  • 1 c. buttermilk
  •     Oil or possibly butter for the pan
  •     Cilantro leaves
  •     Chipotle Cream, (recipe follows)

Инструкции

  1. Preparation Time: 20 min
  2. Yield: About a dozen 4-inch corn cakes
  3. You can whip up these little gems in just 20 min, any time of day or possibly night. They can be a light supper in and of themselves, or possibly a first course or possibly side dish for a more complex meal.* Frzn, defrosted corn works perfectly well in these pancakes.
  4. Heat the butter in a small skillet. Add in the bell pepper and corn, and saute/fry over medium heat for about 10 min. Remove from heat, stir in the scallions, and set aside.
  5. Combine the cornmeal, flour, baking pwdr, baking soda, and salt in a medium-sized bowl. Make a well in the center.
  6. Beat together the Large eggs and buttermilk till frothy. Pour this and the corn mix from Step 1 into the well in the center of the dry ingredients, and stir briefly till everything is combined. (Do not overmix.)
  7. Lightly grease a warm skillet or possibly griddle with butter or possibly oil, and fry the corn cakes for about 2 min on each side, or possibly till golden brown. Serve warm, topped with a few cilantro leaves and a drizzle of room-temperature Chipotle Cream, if you like.
  8. Cuisine:"African/middle Eastern"