Corn Cakes And Caviar

By á-170456

Ingredients

• 2 cups cooked corn kernels
• 2/3 cup heavy cream
• 1/3 cup yellow cornmeal
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 3 large eggs lightly beaten
• 1/3 cup unsalted butter melted
• 2 teaspoons vegetable oil
• Crème fraiche or sour cream for serving
• Caviar for serving

Preparation

Step 1

Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt and pepper; mix in the eggs and butter to make a batter.

Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)

To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraiche and a small dollop of caviar.

This recipe yields 8 servings.

Per serving: 260 calories, 22g carbohydrates, 6g protein, 17g fat, 135mg cholesterol.