Corn Cakes
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Corn Cakes
These corn cakes are a perfect way to use the vegetables from your garden combined with ingredients that you probably already have in your pantry. Nothing fancy, just fresh!
Yield: 20 cakes
- 1
- ½
- 1
-
10
Ritz like crackers,crumbled
- 1
- 1
-
2
ears Corn, shucked or one cup frozen/canned corn
- ½
- 2
-
1
T. roasted red pepper, finely chopped
- 1
- 2
-
Olive or Vegetable oil for frying
In a medium to large bowl, add all fresh ingredients. I shuck the corn straight into the bowl getting as much juice from the ear as possible. Then add all of your fresh ingredients.
Next add all dry ingredients to the the bowl, followed by all of the wet ingredients. This will form your batter. You can adjust liquid at this point if the batter appears too stiff.
Heat oil in a skillet over medium high heat. You want the oil hot, but not to the point that it is smoking. For each cake, pour about ¼ cup batter into the hot skillet,just as you would a pancake. Turn when you see bubbles starting to form on the top and the bottom is golden brown. They are finished when both sides are brown.
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Source: Rediscovering The Pleasures of Food
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