Summer Corn Cakes

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Summer  Corn Cakes

 

1 cup fresh corn kernels, about 2 ears

1/4 cup chopped green onions

4 tbsps. vegetable oil, divided

2 large eggs, separated

1/4 cup each flour and yellow cornmeal

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

 

In a blender or food processor, pulse corn and green onions until chopped but

not smooth. Transfer to a large bowl and stir in 2 tbsps. oil and the egg yolks.

In another large bowl, combine flour, cornmeal, salt, and pepper. Add to corn

mixture and mix thoroughly but gently.

In a large clean bowl, whisk or beat egg whites until soft peaks form. Fold into

corn mixture.

In a large frying pan, heat 1 tbsp. oil over medium-high heat. Working in

batches, drop large spoonfuls of the corn mixture into pan (do not spread or

flatten). Cook until edges begin to set and undersides are browned, about 2

minutes. Flip and cook until cakes are browned and cooked through. Cook

remaining batter the same way, adding oil as necessary. Serve hot.