Corn fritter cakes
For these cakes, a cross between a traditional corn fritter and a pancake, you will need corn flour. Look for it in health food stores, Latin American food shops, Indian groceries and in the specialty sections of supermarkets. Delicious plain or topped with chunks of smoked ham, smoked salmon, a spoonful of salsa or small grilled shrimp.
- 3 ears of corn or 1 1/2 cups
- (375 mL) of kernels
- 1 cup (250 mL) milk
- 1 1/2 cups (375 mL) corn flour
- 1 1/2 tsp. (7 mL) baking powder
- 1/2 tsp. (2 mL) salt
- 2 eggs, separated
- 1/4 cup (60 mL) vegetable oil
- 6-8 sun-dried tomatoes, rehydrated, drained, snipped into small pieces
- 3 tbsp. (45 mL) fresh chives, finely chopped
Using a sharp knife, cut kernels from ears of corn. Put 1 cup (250 mL) of kernels, along with milk, in a blender-reserve the other 1/2 cup (125 mL). Purée for a few minutes. Place a sieve over a bowl and pour corn purée into sieve. Using the back of a wooden spoon, press mixture to release as much liquid as you can. You should get about 1 1/4 cups (310 mL), which is all you require; discard any excess.
Sift corn flour together with baking powder and salt into a different bowl. Add egg yolks and oil, and gradually whisk in the corn milk until mixture is smooth.
Add reserved corn kernels, sun-dried tomatoes and chives, and stir until well combined. In a separate bowl, beat egg whites until stiff peaks form, then fold carefully into the batter. Heat a non-stick pan over medium-high heat.
Ladle out a small amount of batter into pan (finished fritter cakes should be about two inches/five centimetres across) and cook briefly, just over a minute or so, until cake is cooked on the bottom. Flip over and continue to cook for another minute or so. Transfer to a plate and keep warm while you make remaining cakes. Serve with a little melted butter.