Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 1 c. Fresh sweet corn kernels from 1 medium-size ear
- 2 Tbsp. Chopped shallots
- 1 tsp Salt
- 1/8 tsp Freshly-grnd black pepper
- 2 lrg Large eggs
- 1 c. Heavy cream
- 3/4 c. Yellow cornmeal
- 1/2 c. Bleached all-purpose flour
- 1/2 c. Masa harina flour
- 2 tsp Baking pwdr
- 1/8 tsp Cayenne pepper
- 3/4 c. Water
- 6 ounce Grated Mozzarella cheese Bayou Blast see * Note
- 2 tsp Vegetable oil
Direcciones
- Heat the extra virgin olive oil in a medium-size saute/fry pan over medium heat. Add in the corn, shallots, 1/2 tsp. of the salt, and the black pepper and cook, stirring, till the corn and shallots are tender, about 5 min. Remove from the heat.
- Combine the Large eggs and cream in a large mixing bowl and whisk to blend well. Add in the cornmeal, flour, masa harina, baking pwdr, cayenne, the remaining 1/2 tsp. salt, and the water. Mix well. Mix in the corn-and-shallot mix. Stir in the cheese.
- Heat 1/2 tsp. of the oil in a large nonstick saute/fry pan over medium-high heat. When the oil is warm, but not smoking, gently drop the batter, 2 Tbsp. at a time, into the pan. You can cook about four cakes at a time. Cook till the cakes are lightly golden brown on both sides, about 1 1/2 min on each side. Repeat till all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Bayou Blast. Serve hot.
- This recipe yields 16 cakes.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 12 servings | |
| Calories 154 | |
| Calories from Fat 70 | 45% |
| Total Fat 7.99g | 10% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.02g | |
| Cholesterol 48mg | 16% |
| Sodium 421mg | 18% |
| Potassium 81mg | 2% |
| Total Carbs 17.83g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.54g | 0% |
| Protein 3.23g | 5% |
