Fresh Corn Griddle Cakes with Paremesan and Chives

Page 294

Cuisine: North American | Course Type: Sides

(1 review)

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Tags: chapter 6 challlenge 1999

Recipe Review

Crisp texture, amazing flavor, and easy preparation! This combination of attributes elevated this recipe to a 5. Fresh corn is grated, and only a few ingredients are added to the pulverized corn - some flour, an egg, chives, and Parmesan cheese. The instructions say each cake should take about 9 minutes to cook, for me they required a bit less time, perhaps 7 minutes. And do eat them fresh - to capture the great crunch of the outer crust.

Note that the cobs, after grating, still have a lot of milky endosperm juice. I boiled mine up, in hopes that the corn cob stock will be good for a future corn chowder.

I should also admit that I am over-ruling my DH and daughter's estimation of a 3 or 4 for this recipe.

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