Mini Sweet Corn Griddle Cakes
with Zucchini "Caviar" and Romano Cheese
These sweet and savory little bites are a great vegetarian Hors D'oeuvre sure to please everyone. All of the flavors of summer come together in one bite! Make larger and serve with lightly dressed greens for an awesome appetizer. Try mixing lump crabmeat into the zucchini or top with real caviar and creme fraiche instead!
Yields approx 8 servings
Ingredients:
3 oz Eggs, beaten
1-1/4 C Corn cut from the cobb
1/4 c Cornmeal
1/2 tsp Salt, kosher
1/4 tsp Black pepper
1/4 C Chives, slivered finely
1.5 oz Egg whites, beaten to stiff peaks
As Needed Clarified butter
2 tsp Extra virgin olive oil
1/2 ea. Shallot, minced finely
1 ea Garlic, clove, minced finely
1 C Zucchini, fine dice
1/2 tsp Salt, kosher
1/4 tsp Black pepper
1/4 C Romano cheese, freshly grated
1/4 C Basil, fresh, preferably globe
Directions:
For Zucchini Caviar:
In small saute pan, slowly sweat shallots and garlic in oil until tender. Add zucchini and cook until tender. Season with salt and pepper. Keep warm.
For the Corn Cakes:
Puree eggs in blender with half of corn kernels until smooth. Pour into mixing bowl and add the rest of the corn, cornmeal, salt, pepper and chives. Mix well and gently fold in egg whites.
Place large griddle over medium heat and add just enough clarified butter to barely cover griddle surface. When butter is hot, drop tablespoonfuls of batter onto griddle, leaving about an inch between spoonfuls. Cook for two minutes or until small bubbles form on top of cakes and bottom is beginning to brown. Flip and cook an additional two minutes. Remove to a clean baking pan and allow to cool slightly. Preheat oven to 400 degrees Fahrenheit. Top each corn cake with a small amount of zucchini caviar. Sprinkle on romano cheese and bake until cheese is golden in color. Garnish with small sprig or fine julienne of basil.
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