corn cakes

* adapted from a martha stewart recipe

ingredients:

1⁄2 cup flour
3⁄4 teaspoon kosher salt
1⁄2 teaspoon freshly cracked black pepper
1 large egg
1/3 cup milk
2 cups corn kernels
1⁄2 Vidalia onion, chopped finely
3 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh chives
2 tablespoons vegetable oil (for frying)

directions:
1. In a bowl, combine flour, salt, pepper, egg and milk until just combined. Fold in corn, onion, chives and parsley.

2. Heat about 1 1⁄2 - 2 tablespoons vegetable oil in large skillet on medium heat. Drop 1⁄4 cups of batter onto skillet (or more if you want bigger cakes). Flatten slightly with spatula and cook until browned, about 4 minutes per side.

3. Repeat with remaining batter, keeping cooked cakes warm in oven until served. Serve with maple syrup or hot sauce, depending on what they are accompanying.

notes: