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Fried Corn And Mozzarella Cakes Recipe

by Global Cookbook

Ingredients

2 Tbsp. Extra virgin olive oil 1 c. Fresh sweet corn kernels from 1 medium-size ear 2 Tbsp. Chopped shallots 1 tsp Salt 1/8 tsp Freshly-grnd black pepper 2 lrg Large eggs 1 c. Heavy cream 3/4 c. Yellow cornmeal

1/2 c. Bleached all-purpose flour 1/2 c. Masa harina flour 2 tsp Baking pwdr 1/8 tsp Cayenne pepper 3/4 c. Water 6 ounce Grated Mozzarella cheese Bayou Blast see * Note 2 tsp Vegetable oil

Directions

1. Heat the extra virgin olive oil in a medium-size saute/fry pan over medium heat. Add in the corn, shallots, 1/2 tsp. of the salt, and the black pepper and cook, stirring, till the corn and shallots are tender, about 5 min. Remove from the heat.
2. Combine the Large eggs and cream in a large mixing bowl and whisk to blend well. Add in the cornmeal, flour, masa harina, baking pwdr, cayenne, the remaining 1/2 tsp. salt, and the water. Mix well. Mix in the corn-and-shallot mix. Stir in the cheese.
3. Heat 1/2 tsp. of the oil in a large nonstick saute/fry pan over medium-high heat. When the oil is warm, but not smoking, gently drop the batter, 2 Tbsp. at a time, into the pan. You can cook about four cakes at a time. Cook till the cakes are lightly golden brown on both sides, about 1 1/2 min on each side. Repeat till all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Bayou Blast. Serve hot.
4. This recipe yields 16 cakes.

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