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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 0 |
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Directions: Mix together the flour, baking powder, sugar, and salt in a medium bowl.
Place 1/2 cup of the corn in a food processor or blender, add the milk, egg and melted butter, and puree. Add the dry ingredients and pulse just until blended. The batter should be the consistency of pancake batter. If it's too thick, mix in a little extra milk. If it's too think, add a spoon or so more flour and pulse to blend.
Pour the batter into a medium bowl. Mix in the remaining 2 cups corn, the cilantro (or parsley) and chives.
Preheat the oven to 325 degrees. Heat half the oil in a large nonstick skillet over medium heat. Drop rounded tablespoons of the batter into the hot oil. Being careful not to overcrown the pan. Cook until bubbles begin to appear on the tops and the cakes are lightly browned on the bottoms, about 2 min. Turn and continue to cook utnil browned on the second side, another 2 min. Place on baking sheet and keep warm in the oven. Add teh remaining oil and repeat until all the batter is used. using more oil if needed.
Can be Frozen: Cool and spread them out on a flat tray or baking sheet lined with plastic wrap, cover loosely with plastic wrap and freeze for 1 hour. Transfer to a heavy-duty zipper-lock bad, seal the bag, p
ressing out any excess air, and return to the freezer. To reheat, place the frozen cakes on a baking sheet and bake in a preheated 350 degree oven until hot, 10-15 minutes.
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