Corn Cakes

For 4 people
  • * cakes
  • 40 g Polenta
  • 30 g Flour
  • 1/2 Tl tartar baking powder
  • Salt
  • 6 El Milk
  • 3 Eggs , (Kl. M)
  • 2 Corn on the cob, (approx. 300 g each)
  • 2 Spring onions
  • 100 g middle-aged Gouda
  • 3 El Oil, for frying
  • * Tomato dip
  • 200 g Tomatoes
  • 200 g sour cream salt cayenne pepper
30 minutes
1.
For the cakes, mix polenta, flour, baking powder and a little salt in a bowl. Whisk the milk and eggs together. Stir into the polenta mixture and set aside.
2.
Cut the kernels from the corn on the cob. To do this, place the corn on the cob on the thick end and hold it on top. Cut down the grains with a saw knife from top to bottom along the piston. Put in boiling water and cook covered over medium heat for 8-10 minutes al dente.
3.
Drain the corn, quench and allow to drain very well.
4.
Clean the spring onions. Cut the greens into fine rings and set aside for the dip. Dice the white and light green. Finely dice cheese. Mix the onion, cheese and corn into the batter.
5.
Heat 1 tablespoon of oil in a coated pan. Put 4 servings of 2 tablespoons each into the pan and fry until golden brown on each side, keep warm. Process the remaining dough in the same way.
6.
For the dip, quarter, core and dice tomatoes. Mix with the sour cream, season with salt and cayne pepper. Stir in onion greens. Serve with the cakes.

0 Comments

Leave A Comment