Fried Corn and Mozzarella Cakes

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 16 cakes
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Ingredients

2 tablespoons olive oil

1 cup fresh sweet corn kernels, from 1 medium-size ear

2 tablespoons minced shallots

1 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 large eggs

1 cup heavy cream

3/4 cup yellow cornmeal

1/2 cup bleached all-purpose flour

1/2 cup masa harina flour

2 teaspoons baking powder

1/8 teaspoon cayenne

3/4 cup water

6 ounces grated Mozzarella cheese

Essence, recipe follows

2 teaspoons vegetable oil

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions

  1. Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Stir in the cheese. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 2 tablespoons at a time, into the pan. You can cook about four cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle wit

Essence (Emeril's Creole Seasoning):

Yield: About 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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