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Johnson Estate Winery

Chef Ottolenghi's Corn Cakes

Recipe Date:
August 13, 2018
Serving Size:
8
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Chef Ottolenghi's recipe recommends Corn Cakes with Citrus Arugla. Here, we are making these intensely flavored corn cakes into small, light cakes to serve as hors d'oeuvres.
Ingredients
  • 1/2 cup finely ground cornmeal or masa harina
  • 1 1/4 cups corn kernels cut from ears of corn
  • 1 small shallot, diced
  • 1/2 jalpeno pepper, diced finely with seeds removed
  • 1/2 tsp cumin seeds, roughly smashed
  • 1/4 tsp ground black pepper
  • 3/4 tsp salt
  • 3/4 cup whole fat milk or goat yogurt
  • 3 tbsps olive oil (plus additional for frying the cakes)
  • 3 eggs, separated
  • 4 cups arugla for garnishes
  • cup cilantro leaves
  • 1/4 cup sour cream
Directions

Corn Cakes:
In a large bowl, mix cornmeal or polenta with corn, shallots, jalapeño, cumin, salt and pepper.  Add yogurt, 1 1/2 tablespoons of olive oil and one egg yolk.  In a separate bowl, beal the egg whites to soft peaks.  Carefully fold the whites into the corn batter in two stages and let rest five minutes.  Heat large frying pan over meidum heat for 1-2 minutes.  Pour in 1 teaspon olive oil.  Once hot, spoon 2 tablespoons of corn batter into the pan.  Repeat until pan is full.  Cook cakes 2-3 minutes or until golden.  Fily and cook 1 minute, until golden.  Transfer to paper-lined tray.  Makes about 16 corn cakes. 

Salad & Serving:
Make the salad dressing by whisking 1 1/2 tablespoons olive oil with lemon juice.  Season with salt and pepper to taste.  Toss arugula with chopped cilantrol.  Add dressing and toss again.  Season to taste.   Serve corn cakes with a spoonful of sour cream along with a portion of greens.  If serving as an hors d'oeuvre, scatter cilantro over the cakes before serving.

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