Silver Dollar Corn Cakes with Sauteed Corn Salsa Topping

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MMMMM----- Recipe via Meal-Master v8.05

 

Title: Silver Dollar Corn Cakes with Sauteed Corn Salsa Topping

Categories: Vegetables, Main dish, Kooknet

Yield: 4 Servings

 

4 md Potatoes; scrubbed

1 1/2 c Corn Kernels; divided

1 md Onion; peeled

1 Jalapeno; seeded and minced

2 tb Cornstarch

2 ts Baking powder

1 lg Egg

Salt

Ground Black Pepper

3 tb Vegetable Oil

 

Fit food processor with the grating disc, or get out you hand grater.

Grate the potatoes, remove from work bowl to paper towels, then pat

dry. Grate 1/2 cup of the corn kernels and the jalapeno and the onion

in the food processor. Remove grating disc. Spoon out 1 tb of the

grated onion and jalapeno and reserve. Replace the potato in the work

bowl. Stir in cornstarch and baking powder. Mix thoroughly, then

moisten with the egg. Season to taste with salt and pepper, and set

aside.

 

Heat a large skillet over medium-high heat. Barely oil the bottom of

the skillet with vegetable oil. Saute the reserved cup of corn

kernels, reserved grated jalapeno and onion and season to taste with

salt and pepper until crisp and brown. Set aside.

 

Reheat the skillet, adding more oil. Drop batter into the hot oil, a

couple of tablespoons at a time. Don't crowd the skillet. Flatten

cakes with a pancake turner and cook until crisp and golden on the

bottom, turn once and brown the other side. Remove to a warmed

platter and set aside until you've cooked all the pancakes. Serve on

warmed dinner plates with a heaping mound of sauteed corn atop each

group of cakes.

 

Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The

Shadow Zone IV - Stinson Beach, CA

 

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