Corn Cakes that is! Happy Friday, Shiners. You made it to another weekend. Congratulations. It's Cheryl here to share a yummy Ricotta-Corn Cake recipe with you. They're easy to make and tasty. No, let me say it again, TASTY!
If you know me, you know I am a rule followers. I like rules. I like structure. Especially in cooking. I can't do it if you say, "Just add some milk to it." How much milk? Just a pinch an to taste or bad words to me when I'm cooking. But with this recipe, I break the rules. What has gotten into me?
I first had these in May of 2006 when Denise at Jess Reid Real Estate made them for my going away office party! Whew! Was that fun! And, I have loved them ever since.
The official recipe calls for the following: 17oz of Ricotta cheese (not to be confused with Risotto because I do call it that on occasion and I confuse everyone involved including me) but they don't make a 17oz container of Ricotta cheese so I only use 15oz. 1/2 cup of finely chopped chives (I didn't buy enough and I was not dragging my boys back to the store so I used what I had, which here was about 1/4 cup), 2 tbls sugar, 1.5 tsp salt, 1/2 tsp pepper, 3 eggs, 9 oz of thawed frozen corn, 2/3 cup yellow cornmeal, 1/3 cup all purpose flour and finally, some olive oil for cooking.
Ready. Let's begin. In a medium bowl, stir ricotta cheese, chives, salt, sugar and pepper.
Next up, get your blender out and puree the three eggs and the thawed corn. I didn't wait for mine to thaw but it worked out fine.
When you have that all blended up to a puree throw it in with your cheese mixture and stir until all mixed together.
Stir in the cornmeal and flour. I know it's been difficult so far but you can do it.
Once it's all mixed up go take a one hour nap and leave your mixture to sit at room temperature. One hour nap. Room temperature. Got it?
When one hour is up, wipe the sleep out of your eyes, pull out your olive oil and heat it in a pan. About a tablespoon or so. A pinch. To taste. Not too much. Not too little.
Drop a spoonful of your cheesy corn mixture into the hot oil in the hot pan- okay wait- just medium heat. You don't want them to burn. Yes, I have burned some of them. They still tasted goooood. When I first started cooking these I found them hard to flip but the more you cook them the easier it gets. I promise. You learn to wait until they're cooked on the bottom. Over medium heat, not high heat.
I always want to turn them too soon but that one in the back is perfection- all golden brown like. Yummm. You're a very nice corn cake, yes, you are.
Work in batches of about 8 to 10 depending on your pan size. Set them on a plate to cool and try not to snack on the finished ones as you cook the rest of them. Resist the temptation or you'll have none left. Trust me. You just can't eat one! Another tip is about every other batch, I take a paper towel and wipe the pan out a little and then add fresh oil. Just a little.
The original recipe serves them as an appetizer with sour cream and fresh salsa. Guess who forgot to get the salsa? Wouldn't that have made a pretty picture? But, revisit note about not going back to the store.
Right, moving on. You can make them ahead of time and refrigerate until ready to serve and then just zap them in the microwave or in the oven to reheat.
You can serve them with chili, beans and rice, or just beans, soups, on the side of your steak and potatoes or just straight out of the fridge the next day for breakfast. I'm so country with my recipes of choice but I will tell you whoever put this recipe together suggested replacing the sour cream and salsa with caviar. I will try that some day. It has to be good because these cakes are just good! With anything! I like them hot and I like them cold. I like them in the morning and I like them at night. Ricotta Corn Cakes are delicious anytime of day!
Will you make them and report back to me? How and/or what will you serve them with?
Whatever you do, keep shining!