CORN CAKES

I found this in the NC News & Observer newspaper, but it’s really from Foster’s Market.  It is served with TOMATO & AVOCADO SALSA, from the same source.  As with my ZUCCHINI LATKES, these can be made a bit ahead:  drain on paper bags (turned inside out), and then you can freeze them, refrigerate them, or keep them warm on a rack in a warm oven.

 

3 ears corn, shucked

1 cup flour

½ cup yellow cornmeal

¼ cup diced red onion

¼ cup basil, in a chiffonade

1 teaspoon baking powder

½ teaspoon baking soda

salt and pepper

2 large eggs, lightly beaten

2 tablespoons buttermilk

2 tablespoons melted butter

canola oil for frying

 

(Unless making ahead) preheat oven to 200.  Cut sides and turn paper bag inside out, then use to line a baking sheet and place in warming oven.

 

Put about half of the corn kernels into food processor and pulse a few times, till corn is slightly pureed but still chunky.  Scrape into a bowl with the whole kernels.  Stir in flour, cornmeal, onion, basil, baking powder & soda and salt and pepper to taste.  Add eggs, buttermilk and butter and stir just till combined.  The mixture will be batter-like.

 

Heat oil to cover bottom of a large (preferably cast iron) skillet over medium high heat, without allowing it to smoke.  Scoop light ¼ cupfuls of batter into skillet.  Cook in batches of 4 to 5; avoid overcrowding.  Brown each side, cooking 3 – 5 minutes and then move to paper lined sheet in oven.  Once all are cooked, transfer to a wire rack to continue ot keep warm, or serve, topped with TOMATO & AVOCADO SALSA.

PRINTABLE CORN CAKES

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