Wilton's corn cakes with nasturtium butter
Wilton's corn cakes with nasturtium butter
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 4 to 8
Ingredients
2 cups fresh sweet corn (about 4 to 6 ears) 1 medium white onion, finely chopped 1/2 cup chopped scallions (about 4) 1/4 cup light brown sugar 3 whole eggs 3/4 cup flour 1 tablespoon heavy cream Salt and pepper to taste 1 stick plus 1 tablespoon salted butter, at room temperature, divided 2 cups nasturtium blossoms, washed, dried and finely chopped 1 tablespoon chopped fresh basil
Preparation

Step 1 Using a food processor fitted with a metal blade, puree the corn, onion and scallions for 2 to 3 minutes, until the mixture is finely chopped and starts to become creamy.

Step 2 Place the pureed corn cake batter in a medium mixing bowl and whisk in the light brown sugar and eggs. Stir in the flour and finally the cream. Season with salt and pepper and set aside.

Step 3In a medium mixing bowl, use a whisk to combine 1 stick of the butter with the nasturtium blossoms and basil and season with one-fourth teaspoon salt and one-eighth teaspoon pepper. Whip this mixture for a few minutes with the whisk until the flowers are well incorporated and the butter is light and fluffy and stained with bits of flowers.

Step 4In a large nonstick skillet or heavy cast-iron pan over medium-high heat, melt 1 tablespoon of the butter, until it starts to brown. Add one-fourth cup of the corn cake batter at a time to form 4 corn cakes or however many your pan can fit. Lower the heat to medium and cook the cakes on one side until golden brown, about 4 minutes. Flip the cakes with a spatula and cook the other side for another 4 minutes.

Step 5Remove the cakes from the heat and place a tablespoon of nasturtium butter on each to melt over the hot cakes.

Step 6Make 4 more cakes with the remaining batter, repeating the same process with the remaining tablespoon of butter. Serve them immediately, warm or hot.

Description
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