For the last ten years, I’ve used a recipe for corn pancakes that calls for half a can of corn and half a can of cream corn. I always hated having those canned leftovers. Recently, I read a great cookbook, Around My French Table by Dorie Greenspan. In this I found a recipe for corn pancakes that are just as tasty and call for one whole can of corn! The next time you have no idea what to cook for supper, check to see if you have a can of corn, eggs and flour. That’s all it takes to put dinner on the table.
This is the basic recipe. It can be adjusted for flavors by adding fresh basil in the summer for Basil Corn Fritters or by sprinkling in a little cumin or chili powder for Southwestern Corn Cakes. When I served it with okra, I put a dash of Tony’s in the sour cream topping. Use your imagination.
By Elizabeth Savoie Dronet based on a recipe in Around My French Table
Ingredients:
1 can corn, drained
6 Tbsp flour
2 eggs
3/4 tsp salt
Oil for panfrying
Sour cream for garnish
Combine corn, flour, eggs, and salt in a blender and liquify. Heat oil in a skillet and use a large spoon to fry about four pancakes at a time.
Drain on paper towels. Serve warm with sour cream or dipping sauce. Recipe serves 3-4.
Sweet and Spicy Dipping Sauce:
1 Tbsp balsamic vinegar
1 Tbsp brown sugar
1 tsp green Tabasco
1 Tbsp green onions, chopped
1/2 tsp soy sauce
Combine ingredients in a glass bowl and heat for a few seconds in the microwave until sugar dissolves. Drizzle over cakes when serving.
*You may also like our Veggie Pancakes and Black-eyed Pea Cakes.
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