Silver dollar corn cakes with sauteed corn salsa topping

4 servings

Ingredients

Quantity Ingredient
4 mediums Potatoes; scrubbed
1½ cup Corn Kernels; divided
1 medium Onion; peeled
1 Jalapeno; seeded and minced
2 tablespoons Cornstarch
2 teaspoons Baking powder
1 large Egg
Salt
Ground Black Pepper
3 tablespoons Vegetable Oil

Directions

Fit food processor with the grating disc, or get out you hand grater.

Grate the potatoes, remove from work bowl to paper towels, then pat dry. Grate ½ cup of the corn kernels and the jalapeno and the onion in the food processor. Remove grating disc. Spoon out 1 tb of the grated onion and jalapeno and reserve. Replace the potato in the work bowl. Stir in cornstarch and baking powder. Mix thoroughly, then moisten with the egg. Season to taste with salt and pepper, and set aside.

Heat a large skillet over medium-high heat. Barely oil the bottom of the skillet with vegetable oil. Saute the reserved cup of corn kernels, reserved grated jalapeno and onion and season to taste with salt and pepper until crisp and brown. Set aside.

Reheat the skillet, adding more oil. Drop batter into the hot oil, a couple of tablespoons at a time. Don't crowd the skillet. Flatten cakes with a pancake turner and cook until crisp and golden on the bottom, turn once and brown the other side. Remove to a warmed platter and set aside until you've cooked all the pancakes. Serve on warmed dinner plates with a heaping mound of sauteed corn atop each group of cakes.

Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

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