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Corn Cakes-Essence Of Emeril Tvfn
1/2 cup sour cream 3 tablespoons chives -- snipped 2 tablespoons white wine salt and pepper 1/2 cup corn -- blanched 1 egg 1 1/2 teaspoons salt 1/2 teaspoon baking powder 1/2 teaspoon chili powder 1/2 cup masa corn flour 1/4 cup flour 1/2 cup milk vegetable oil for griddle caviar for garnish 2 tablespoons egg yolks-garnish -- chopped 2 tablespoons egg white-garnish -- chopped 2 tablespoons chives-garnish -- snipped 2 tablespoons capers-garnish In a small bowl combine sour cream, chives and white wine; season to taste with salt and pepper and set aside. In a mixing bowl whisk together all ingredients except oil and garnishes. Heat a griddle or nonstick pan and brush with about 1 teaspoon oil. Spoon tablespoonfuls of batter onto griddle and cook until they form a golden crust, turning once. Remove and keep warm while you use up remaining batter. Serve 3 cakes per person with a spoonful of chive cream and a dollop of caviar. Sprinkle with choice of suggested traditional garnishes. MC Format by Bill Camarota |
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