Fried Corn And Mozzarella Cakes

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Fresh sweet corn kernels
		From 1 medium-size ear
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
2 teaspoons	10ml	Eggs (large)
1 cup	237ml	Heavy cream
3/4 cup	46g / 1.6oz	Yellow cornmeal
1/2 cup	31g / 1.1oz	Bleached all-purpose flour
1/2 cup	31g / 1.1oz	Masa harina flour
2 teaspoons	10ml	Baking powder
1/8 teaspoon	0.6ml	Cayenne pepper
3/4 cup	177ml	Water
6 oz	170g	Grated Mozzarella cheese
		Bayou Blast - see * Note
2 teaspoons	10ml	Vegetable oil

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.

Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Stir in the cheese.

Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 2 tablespoons at a time, into the pan. You can cook about four cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Bayou Blast. Serve warm.

This recipe yields 16 cakes.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B77 broadcast 10-21-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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