Crispy Corn Cakes with Two Sauces

Crispy Corn Cakes with Two Sauces Recipe - A Tasty Dish from Cuba

Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Crispy Corn Cakes with Two Sauces is a delicious and versatile dish that can be served as an appetizer, side dish, or even a light meal. The combination of sweet corn cakes with creamy avocado sauce and tangy roasted red pepper sauce creates a perfect balance of flavors and textures.

History

Corn cakes have been a popular dish in many cultures for centuries. The use of corn as a staple food dates back to ancient civilizations in the Americas, where it was cultivated and used in a variety of dishes. The addition of ricotta cheese and scallions to the corn cakes in this recipe adds a modern twist to this classic dish.

Ingredients

1.75 cup corn kernels
0.25 cup milk
2 scallions, coarsely chopped
1 cup ricotta cheese
2 large eggs
1 cup flour
0.25 cup cornmeal
1.5 tsp baking powder
0.5 tsp salt
0.5 tsp pepper
cooking spray

Avocado sauce

1 large avocado
1 tbsp mayonnaise
1 tbsp lime juice
0.25 tsp salt
0.25 tsp pepper

Roasted red pepper sauce

1 large roasted red bell pepper, seeded
1 slice white bread, crusts removed, torn in small pieces
1 tbsp mayonnaise
0.25 tsp salt
0.25 tsp pepper

How to prepare

In a food processor, puree 0.75 cup of corn and milk until smooth. Add scallions and pulse until finely chopped.
Add ricotta and the next 6 ingredients to the food processor. Pulse until well combined.
Transfer the batter to a bowl and stir in the remaining corn.
Preheat the oven to 225°F (107°C) and place a baking sheet in the oven.
Coat 2 skillets with cooking spray and heat them.
Drop teaspoonfuls of batter into the hot skillets.
Cook for 2.5 minutes per side or until the corn cakes are puffed and golden.
Transfer the cooked corn cakes to the oven to keep them warm while making the remaining ones.
To serve, arrange the warm fritters on a platter and serve them with sauces.

Avocado sauce

Scoop the flesh of the avocado into a bowl and mash it until smooth.
Stir in mayonnaise, lime juice, salt, and pepper.
Cover the bowl and refrigerate the sauce for 4 hours before serving it with the corn cakes.

Roasted red pepper sauce

In a blender, purée the roasted red bell pepper, bread, mayonnaise, salt, and pepper until smooth.
Cover the blender and refrigerate the sauce for 4 hours before serving it with the corn cakes.

Variations

Add diced jalapenos or bell peppers to the corn cake batter for a spicy kick.
Substitute the avocado sauce with a spicy salsa or a tangy yogurt sauce for a different flavor profile.
Use different herbs and spices in the corn cake batter to customize the dish to your taste preferences.

Cooking Tips & Tricks

Make sure to puree the corn and milk mixture until smooth to ensure a creamy texture in the corn cakes.

- Cooking the corn cakes in a preheated oven helps to keep them warm and crispy while you finish cooking the rest of the batch.

- Refrigerating the sauces for at least 4 hours before serving allows the flavors to meld together and enhances the overall taste of the dish.

Serving Suggestions

Crispy Corn Cakes with Two Sauces can be served as an appetizer with a side salad or as a light meal with a side of roasted vegetables.

Cooking Techniques

Pureeing the corn and milk mixture in a food processor helps to create a smooth and creamy texture in the corn cakes.

- Cooking the corn cakes in a skillet with cooking spray ensures that they are crispy on the outside and soft on the inside.

Ingredient Substitutions

You can use frozen corn kernels instead of fresh corn for convenience.

- Substitute cottage cheese or Greek yogurt for ricotta cheese if desired.

- Use gluten-free flour and bread to make this recipe gluten-free.

Make Ahead Tips

You can prepare the corn cake batter in advance and refrigerate it for up to 24 hours before cooking.

- The sauces can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Arrange the corn cakes on a platter and drizzle the sauces over the top for an elegant presentation. - Garnish the dish with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.

Pairing Recommendations

Crispy Corn Cakes with Two Sauces pair well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. They also go well with a light beer or a refreshing iced tea.

Storage and Reheating Instructions

Store any leftover corn cakes and sauces in separate airtight containers in the refrigerator for up to 3 days. Reheat the corn cakes in a preheated oven at 350°F (177°C) for 5-10 minutes or until heated through. Reheat the sauces in a saucepan over low heat, stirring occasionally, until warm.

Nutrition Information

Calories per serving

Each serving of Crispy Corn Cakes with Two Sauces contains approximately 250 calories.

Carbohydrates

Each serving of Crispy Corn Cakes with Two Sauces contains approximately 25 grams of carbohydrates.

Fats

Each serving of Crispy Corn Cakes with Two Sauces contains approximately 10 grams of fats.

Proteins

Each serving of Crispy Corn Cakes with Two Sauces contains approximately 8 grams of proteins.

Vitamins and minerals

Crispy Corn Cakes with Two Sauces are a good source of vitamin A, vitamin C, and calcium.

Alergens

This recipe contains dairy (ricotta cheese), eggs, and gluten (flour and bread), which may be allergens for some individuals.

Summary

Crispy Corn Cakes with Two Sauces are a balanced dish that provides a good mix of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious option for a meal or snack.

Summary

Crispy Corn Cakes with Two Sauces are a delicious and nutritious dish that is perfect for any occasion. With a crispy exterior and a creamy interior, these corn cakes are sure to be a hit with your family and friends. Serve them with the creamy avocado sauce and tangy roasted red pepper sauce for a flavor-packed meal that is sure to impress.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a sunny summer day, and I was visiting my dear friend Martha in her cozy little cottage by the lake. As soon as I walked into her kitchen, the aroma of corn and spices wafted through the air, making my mouth water. Martha greeted me with a warm smile and a twinkle in her eye.

"Darling, I have a new recipe to share with you today," she said, her voice filled with excitement. "It's for Crispy Corn Cakes with Two Sauces. I learned it from an old friend of mine during my travels through the South many years ago."

I couldn't wait to learn more about this intriguing recipe. Martha handed me a well-worn recipe card, the edges yellowed with age and stained with splatters of ingredients past. As I read through the instructions, I could already imagine the crispy texture of the corn cakes, the sweetness of the corn mingling with the savory flavors of the two sauces.

"Let's make it together," Martha suggested, her eyes sparkling with anticipation.

And so, we set to work in her cozy kitchen, chopping, mixing, and frying our way to a delicious meal. Martha shared stories of her travels and the people she had met along the way, each one leaving a mark on her heart and her cooking repertoire. As we cooked, Martha taught me the importance of patience, attention to detail, and love in the kitchen. These were lessons that would stay with me for a lifetime.

Finally, the Crispy Corn Cakes were ready, golden brown and irresistible. We plated them with a drizzle of tangy green sauce and a dollop of creamy white sauce, creating a symphony of flavors and textures on each bite. As we sat down to enjoy our meal, Martha and I savored every bite, the flavors dancing on our taste buds and the memories of our time together warming our hearts.

From that day on, Crispy Corn Cakes with Two Sauces became a staple in my cooking repertoire. I would make them for family gatherings, potlucks, and special occasions, each time recalling the day I learned the recipe from Martha and the love and friendship that went into every bite.

Over the years, I would tweak the recipe here and there, adding my own twist or adjusting the seasonings to suit my taste. But the essence of the recipe remained the same – a celebration of simple ingredients, traditional flavors, and the joy of cooking for loved ones.

Now, as I stand in my own kitchen, surrounded by the familiar sights and smells of home, I can't help but feel grateful for the recipes that have been passed down to me, like treasures from generations past. Each recipe tells a story, a memory, a connection to the people and places that have shaped me into the cook I am today.

And so, as I prepare a batch of Crispy Corn Cakes with Two Sauces for my own family, I say a silent thank you to Martha and all the other friends and mentors who have shared their recipes with me over the years. May their legacy live on in the dishes I create and the love I share with those around me.