Corn Cakes And Caviar

Recipe Ingredients

2 cups	125g / 4.4oz	Cooked corn kernels
2/3 cup	157ml	Heavy cream
1/3 cup	20g / 0.7oz	Yellow cornmeal
2/3 cup	41g / 1.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
3 teaspoons	15ml	Eggs - lightly beaten (large)
1/3 cup	65g / 2.3oz	Unsalted butter - melted
2 teaspoons	10ml	Vegetable oil
		Crème fraiche or sour cream - for serving
		Caviar - for serving

Recipe Instructions

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.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 12-10-2000

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