CORN CAKES AND CAVIAR RECIPE | EPICURIOUS.COM
I always choose a fresh salmon caviar over lumpfish when price is a factor.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Puree the corn and cream; transfer to a bowl. Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.
- Place oil in a nonstick skillet over medium-high heat. Add batter to the skillet in heaping tablespoons. Cook until corn cakes are golden brown, about 1 minute per side. Drain on paper towels. Continue, adding more oil to the skillet as necessary. (Batter makes about 30 cakes.)
- To serve, arrange 3 corn cakes on each of 8 plates. Top each with 1 teaspoon of crème fraîche and a small dollop of caviar.
- Per serving: 260 calories, 22g carbohydrates, 6g protein, 17g fat, 135mg cholesterol.
- Nutritional analysis provided by
- New Wellness, Richmond, Va.
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