A tasty summer side dish with fresh corn.
Corn & Scallion Griddle Cakes
Ingredients
- 1/2 tablespoons olive oil
- 1/2 medium yellow onion, diced, about 1/2 cup
- 2 scallions, sliced on the diagonal, white and green parts separated
- 1/2 teaspoon minced garlic
- salt and pepper
- 3 ears corn, shaved, about 3 cups kernels
- 1/4 cup water
- 2 large eggs, separated
- 1/2 pound whole milk ricotta cheese, about 1 cup
- 1/2 cup milk
- 2 ounces white cheddar cheese, grated, about 3/4 cup
- 1/2 ounce Parmesan cheese, grated 2 to 3 tablespoons
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- vegetable oil for the pan
Directions
Heat the olive oil in a medium-size sauté pan and add the onions, white parts of the scallions, the garlic, ¼ teaspoon salt, and a pinch of pepper. Sauté over medium heat until the onions begin to soften, about 3 minutes. Add the corn and the water, lower the heat, and cover the pan. Simmer until the corn is tender, about 5 minutes. Transfer to a bowl, toss in the scallion greens, and set aside to cool. Combine the egg yolks, ricotta, milk, and the cheeses in a mixing bowl. Stir in the corn mixture, flour, baking powder, ¼ teaspoon salt, and a pinch of pepper. Beat the egg whites with a pinch of salt until stiff and gently fold them into the batter. Spoon the batter into a generously oiled skillet or griddle over medium-high heat allowing about ¼ cup batter per cake. Cook for about 3 minutes on each side, until the cakes are golden. Add fresh oil to the pan between batches of cakes.
Source:
Everyday Greens, Annie Somerville