Guest guest Posted May 1, 2001 Report Share Posted May 1, 2001 * Exported from MasterCook * FRESH CORN CAKES Recipe By :Laura Nilsen Serving Size : 0 Preparation Time :0:00 Categories : Small Bites and Sides Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large ears fresh corn 1 large egg -- or vegan equivalent 1/4 cup unbleached white flour 1/2 teaspoon baking powder Salt and pepper -- to taste Cooking spray or oil 1. With a small, sharp knife, cut kernels from cobs (you should have about 2 cups). 2. In a food processor, pulse corn until chopped. Add remaining ingredients and process until smooth. Let batter sit for 5 to 20 minutes. Stir bat- ter before frying cakes. 3. Lightly spray or oil a large nonstick skillet or griddle. Cook heaping tablespoons of batter over medium-high heat until beginning to brown around the edges, about 2 minutes. Flip and finish cooking, about 1 minute. Serve immediately. OVO/VEGAN PER CAKE: 37 CAL (13% from fat), 2g PROT, lg FAT, lOg CARB, 27mg SOD, 18mg CHOL, 0.7g FIBER. , Source: " Veggie Life, Summer, 2001 " Yield: " 12 cakes " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 299 Calories; 8g Fat (20.4% calories from fat); 14g Protein; 52g Carbohydrate; 7g Dietary Fiber; 187mg Cholesterol; 340mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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