corn cakes
 
corn cakes

Corn cakes are the perfect side dish to anything barbequed - these would be even better if you grilled the corn on the cob first, then removed it to use in the fritters...add a nice smoky flavour to them.

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.

after-thoughts:

· These also could have used a bit of spice to them; perhaps some red pepper flakes or horseradish next time!

recipe origin: * adapted from a martha stewart recipe