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Cornmeal Griddlecakes With Smoked Salmon

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Chef Instructor Corbin Evans, of the Restaurant School at Walnut Hill College in Philadelphia makes cornmeal griddlecakes and serves them with smoked salmon.
Ingredients
  Fresh corn on the cob 2 Cup (32 tbs), sliced off the cob (about three ears)
  Jalapeno pepper 1 Medium, finely diced
  Red bell pepper 1⁄2 Cup (8 tbs)
  Green onion 1 Large
  Flour 1⁄4 Cup (4 tbs)
  Cornmeal 1⁄2 Cup (8 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 1 Teaspoon
  Egg 1
  Buttermilk/Whole milk 1⁄2 Cup (8 tbs)
  Mild hot sauce 1 Teaspoon
  Smoked salmon 1 Medium
  Creme fraiche 1 Tablespoon
  Chives 1 Teaspoon
Directions

MAKING
1. In a bowl, mix flour, cornmeal, baking powder, baking soda, salt and sugar.
2. Add the wet ingredients egg, buttermilk or milk and mild hot sauce to the dry ingredients and mix just until moistened.
3. Fold in the vegetables – corn jalapeños, bell pepper and green onion and let it set for at least 10 minutes.
4. In a large heavy skillet heat oil and drop heaping tablespoons full of corn mixture into the oil flattening each one a bit with the back of the spoon.
5. Pan-fry until golden on one side, flip them over, fry until golden and drain on paper towels.

SERVING
6. Serve hot with a slice or 2 of smoke salmon, a dollop of Crème Fraiche and garnish with chives.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
2

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