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Golden Corncakes

Golden Corncakes

from Farmer John's Cookbook: The Real Dirt on Vegetables
makes about 20 medium pancakes

"Serve these delightful little cakes as an hors d'oeuvre or a side dish.  They're fantastic topped with avocado, salsa, cheese, smoked salmon, or a spicy curry...you can also make this batter several hours ahead of time and refrigerate it for later use."

1 1/2 cups fresh sweet corn kernels (about 4 ears)
1/4 cup thinly sliced scallions [I bet you can substitute onions for this]
1 egg, lightly beaten
1/4 cup coconut milk, soy milk, or milk
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp baking powder
1/2 tsp freshly ground pepper
corn oil

1.  Mix the corn and scallions in a large bowl.  Add the egg and coconut milk and mix well.  Stir in the flour, salt, baking powder, and pepper.
2.  Heat a large, heavy skillet over medium heat.  Add enough oil to coat the bottom of the pan.  test the oil by dropping a small amount of batter in the pan.  If the oil immediately bubbles up around the batter, it has reached the proper temperature.  Be careful not to let the oil overheat and smoke.
3.  Drop the batter by heaping tablespoonfuls into the hot oil and lightly press each into a pancake shape with a spatula.  Cook until the bottoms are golden brown, about 2 minutes.  Flip the pancakes and cook until the bottom is brown, 2 to 4 minutes.  Transfer the pancakes to paper towels to drain.  Add oil between batches as needed.  Serve immediately or keep the pancakes warm in the oven.

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