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Crispy Corn Cakes with Two Sauces

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Description Edit

Contributed by Catsrecipes Y-Group

  • Makes 36 corn cakes and ¾ cup each of the sauces

Ingredients Edit

Avocado sauce Edit

Roasted red pepper sauce Edit

Directions Edit

  1. Puree ¾ cup corn and milk in food processor until smooth, add scallions and pulse until finely chopped.
  2. Add ricotta and next 6 ingredients, pulse until combined.
  3. Transfer batter to a bowl, stir in remaining corn.
  4. Heat oven to 225°F.
  5. Place a baking sheet in oven.
  6. Coat 2 skillets with cooking spray and heat.
  7. Drop teaspoonfuls of batter into the hot skillets.
  8. Cook 2½ minutes per side or until puffed and golden.
  9. Transfer to oven to keep warm while making remaining corn cakes.
  10. To serve, arrange warm fritters on a platter and serve with sauces.

Avocado sauce Edit

  1. Scoop the flesh of the avocado into a bowl, mash until smooth.
  2. Stir in mayonnaise, lime juice, salt and pepper.
  3. Cover and refrigerate 4 hours before serving with corn cakes.

Roasted red pepper sauce Edit

  1. Purée roasted red bell pepper, bread, mayonnaise, salt and pepper in a blender until smooth.
  2. Cover and refrigerate 4 hours before serving with corn cakes.

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