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Author Notes: These little cakes will be the most addictive summer snack to hit your kitchens. They're crispy, sweet, and delicate. And since you add the corn raw, it cooks just barely, leaving the kernels perfectly crisp and fresh when you bite into the patties. —PhoebeLapine
- 2/3 cup yellow cornmeal
- 3 tablespoons all-purpose flour
- 1 teaspoon sugar
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup buttermilk
- 1 egg
- 1 cup fresh corn kernels (about 2 ears)
- 2 shallots, minced
- 4oz crème fraiche
- 3 tbsp chopped chives (plus more for garnish)
- ½ lemon, juiced
- In a medium mixing bowl, stir together the cornmeal, flour, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and whisk until just combined. Fold in the corn and shallots.
- Coat a large skillet with oil and set it over high heat. When the oil is sizzling (you can flick some water into the pan to test this), add a tablespoonful of batter to the pan and press flat with the bottom of the spoon to form a flat, round cake. Work in batches, making sure not to crowd the pan, and cook each cake for about a minute per side, until brown and crispy. Remove to a paper towel to drain, and repeat with the additional batter.
- (NOTE: you can fry the cakes the night before and bake them off at 350 degrees before serving, until each cake is browned and heated through.) In the meantime, combine the crème fraiche, chives, and lemon in a small bowl. Season with salt to taste.
- Allow the cakes to cool slightly, otherwise the creme fraiche will become liquid. To serve, top each cake with a dollop of sauce and sprinkle with chives.
- This recipe was entered in the contest for Your Best Corn off the Cob