PARMESAN-BASIL CORN CAKES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the kernels off the corn. Pulse half the corn with the egg in a food processor; transfer to a medium bowl. Mix in the remaining corn, the flour, parmesan, basil, cornstarch, 1/2 teaspoon salt and some pepper. Coat a large skillet with oil and heat over medium heat. Cook spoonfuls until golden, 3 to 4 minutes per side.
CORN & BASIL CAKES
A delicious way to use the fresh corn of summer - and fresh basil, too! This recipe was found online on Eating Well.
Provided by Katzen
Categories Lunch/Snacks
Time 30m
Yield 10 Cakes, 5 serving(s)
Number Of Ingredients 9
Steps:
- Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
- Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
Nutrition Facts : Calories 207.4, Fat 9.6, SaturatedFat 1.7, Cholesterol 88, Sodium 320.7, Carbohydrate 26.8, Fiber 3.5, Sugar 2.3, Protein 7.2
PARMESAN-BASIL CORN CAKES
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut the kernels off 2 ears of corn. Pulse half the corn and 1 egg in a food processor, then transfer to a bowl. Mix in the remaining corn, 1/4 cup each flour, grated Parmesan and chopped basil, 1 tablespoon cornstarch, 1/2 teaspoon kosher salt and a few grinds of pepper. Cook spoonfuls in an oiled skillet until golden, 3 to 4 minutes per side.
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