Corn Cakes and Caviar
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2/3 cup all-purpose flour
- 1/8 teaspoon black pepper
- 2/3 cup heavy cream
- 2 teaspoons vegetable oil
- 1/3 cup yellow cornmeal
- 1/3 cup unsalted butter, melted
- 3 large eggs, lightly beaten
Preparation 1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter. 2. 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.) 3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar. Per serving: 260 calories, 22g carbohydrates, 6g protein, 17g fat, 135mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
Preparation 1. Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter. 2. 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.) 3. To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar. Per serving: 260 calories, 22g carbohydrates, 6g protein, 17g fat, 135mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
