Corncakes With Caviar
- Total Time
- 20 minutes
- Rating
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Ingredients
- 8 to 10ears of fresh corn or 2 cups frozen whole kernel corn, defrosted
- ⅓cup milk
- ⅓cup flour
- ¼cup melted butter
- ⅓cup cornmeal
- 2large eggs
- 1yolk from a large egg
- 3tablespoons finely chopped chives
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼cup melted butter, preferably clarified
- 1cup creme fraiche
- 6tablespoons golden whitefish caviar, preferably fresh
- 6teaspoons black caviar, preferably fresh
Nutritional analysis per serving (6 servings)
502 calories; 32 grams fat; 16 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 45 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 16 grams protein; 668 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut corn kernels from the cobs, enough to produce 2 cups. Put kernels in food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1¼ cups.
- Step 2
Put corn in a mixing bowl and add the remaining milk, the flour, ¼ cup melted butter and cornmeal, stirring to blend well.
- Step 3
Add eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
- Step 4
Heat the other ¼ cup butter, preferably clarified, in a nonstick skillet and spoon about 1 ounce or 1½ tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1½ minutes until golden brown on bottom. Turn cakes and cook on other side about a minute, or until golden brown and cooked through.
- Step 5
Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of creme fraiche in center of plate. Spoon 1 tablespoon golden caviar on top of creme fraiche and 1 teaspoon black caviar on top of golden caviar. Sprinkle with remaining chopped chives and serve.
Private Notes