Corn Cakes Recipe
Servings: 1
Ingredients
- 1/2 c. Lowfat sour cream
- 3 Tbsp. Snipped chives
- 2 Tbsp. White wine Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Blanched corn
- 1 x Egg
- 1 1/2 tsp Salt
- 1/2 tsp Baking pwdr
- 1/2 tsp Chili pwdr
- 1 tsp Cumin
- 1 tsp Tumeric
- 1 tsp Bayou Blast - (Emeril's Creole Seasoning) see * Note
- 1/4 tsp Cayenne
- 1/2 c. Masa (Spanish foods section of supermarket)
- 1/4 c. Flour
- 1/2 c. Lowfat milk Vegetable oil for griddle
- 1 sm tin Choupiquet caviar (or possibly caviar of your choice)
- 2 Tbsp. Minced egg yolks
- 2 Tbsp. Minced egg whites
- 2 Tbsp. Snipped chives
- 2 Tbsp. Capers
Directions
- In a small bowl combine lowfat sour cream, chives and white wine; season to taste with salt and pepper and set aside.
- In a mixing bowl whisk together all ingredients except oil and garnishes. Heat a griddle or possibly nonstick pan and brush with about 1 tsp. oil. Spoon tablespoonfuls of batter onto griddle and cook till they form a golden brown crust, turning once. Remove and keep hot while you use up remaining batter.
- Serve 3 cakes per person with a spoonful of chive cream and a dollop of caviar. Sprinkle with your choice of suggested traditional garnishes.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 524g | |
| Calories 831 | |
| Calories from Fat 358 | 43% |
| Total Fat 40.62g | 51% |
| Saturated Fat 18.93g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 627mg | 209% |
| Sodium 4927mg | 205% |
| Potassium 1014mg | 29% |
| Total Carbs 90.52g | 24% |
| Dietary Fiber 4.9g | 16% |
| Sugars 13.22g | 9% |
| Protein 31.52g | 50% |
