Fried corn and mozzarella cakes
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | cup | Fresh sweet corn kernels |
| From 1 medium-size ear | ||
| 2 | tablespoons | Minced shallots |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Freshly-ground black pepper |
| 2 | larges | Eggs |
| 1 | cup | Heavy cream |
| ¾ | cup | Yellow cornmeal |
| ½ | cup | Bleached all-purpose flour |
| ½ | cup | Masa harina flour |
| 2 | teaspoons | Baking powder |
| ⅛ | teaspoon | Cayenne pepper |
| ¾ | cup | Water |
| 6 | ounces | Grated Mozzarella cheese |
| Bayou Blast; see * Note | ||
| 2 | teaspoons | Vegetable oil |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, ½ teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining ½ teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Stir in the cheese. Heat ½ teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 2 tablespoons at a time, into the pan. You can cook about four cakes at a time. Cook until the cakes are lightly golden on both sides, about 1½ minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Bayou Blast. Serve warm. This recipe yields 16 cakes.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B77 broadcast 10-21-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
10-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.