Corn Cakes with Lemon Chive Crème Fraiche
Corn Cakes with Lemon Chive Crème Fraiche might be just the side dish you are searching for. This recipe serves 12 and costs 40 cents per serving. Watching your figure? This lacto ovo vegetarian recipe has 87 calories, 3g of protein, and 3g of fat per serving. 11 person have tried and liked this recipe. Head to the store and pick up crème fraîche, salt, sugar, and a few other things to make it today. It is brought to you by Feed Me Phoebe. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so awesome. Similar recipes include Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche, Crème Fraîche and Chive Mashed Potatoes, and Fingerling Potato Galettes With Chive Crème Fraîche And Smoked.
Servings: 12
Ingredients:
1/8 teaspoon baking soda
1/2 cup buttermilk
3 tbsp chopped chives (plus more for garnish)
4oz crème fraiche
1 egg
3 tablespoons all-purpose flour
1 cup fresh corn kernels (about 2 ears)
½ lemon, juiced (about 1 tbsp)
¼ tsp salt
2 shallots, minced
1 teaspoon sugar
2/3 cup yellow cornmeal
Equipment:
mixing bowl
whisk
frying pan
paper towels
bowl
Cooking instruction summary:
In a medium mixing bowl, stir together the cornmeal, flour, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and whisk until just combined. Fold in the corn and shallots.Coat a large skillet with oil and set it over high heat. When the oil is sizzling (you can flick some water into the pan to test this), add a tablespoonful of batter to the pan and press flat with the bottom of the spoon to form a flat, round cake. Work in batches, making sure not to crowd the pan, and cook each cake for about a minute per side, until brown and crispy. Remove to a paper towel to drain, and repeat with the additional batter.In the meantime, combine the crème fraiche, chives, lemon, and salt in a small bowl.To serve, top each cake with a dollop of sauce and sprinkle with chives.
Step by step:
1. In a medium mixing bowl, stir together the cornmeal, flour, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk and the egg.
2. Add to the dry ingredients and whisk until just combined. Fold in the corn and shallots.Coat a large skillet with oil and set it over high heat. When the oil is sizzling (you can flick some water into the pan to test this), add a tablespoonful of batter to the pan and press flat with the bottom of the spoon to form a flat, round cake. Work in batches, making sure not to crowd the pan, and cook each cake for about a minute per side, until brown and crispy.
3. Remove to a paper towel to drain, and repeat with the additional batter.In the meantime, combine the crème fraiche, chives, lemon, and salt in a small bowl.To serve, top each cake with a dollop of sauce and sprinkle with chives.
Nutrition Information:
covered percent of daily need
