Savory Corn Pancakes
Here's another one from Dorie Greenspan, whose warm and light-hearted writing is like a balm. Corn pancakes that have lots of fresh corn flavor and, here's the shocker, the corn comes FROM A CAN! I can't tell you the number of corn recipes I've been put off by because I don't want to soak, roast, remove silks, and cut those ricocheting kernels from the cobs. Plus, who can find good fresh corn this time of year anyway? Hello pantry...
These are so good on their own (OK, maybe as a side dish) drizzled with a tiny bit of butter and a sprinkle of salt, but you can also make tiny ones (like a blini) and serve them as an appetizer with a spoonful of black bean salad, or sour cream and smoked salmon, or shredded BBQ chicken, or whatever else you can think of that would be tasty with corn.
She recommends frying them in canola oil, but I found that with my good nonstick skillet I needed just a whisper of oil and they turned golden and didn't stick. But you may need to experiment with your own pan.
They freeze fairly well. So these are a good choice for a make-ahead party appetizer. Just thaw and reheat in the oven or microwave the day of your party.
Corn PancakesFrom "around my french table" by Dorie Greenspan
Makes 6 Servings
1 16 oz. can corn (with no added sugar or corn syrup - check label), drained
6 tablespoons flour
3/4 teaspoon salt
Canola oil for frying
1. Preheat oven to 250º
2. Put everything in the blender and puree (it won't be completely smooth).
3. Wipe a cold nonstick pan with a paper towel soaked with a little canola oil*, or put a few tablespoons of oil in a regular pan. Place over medium heat until hot.
4. Pour batter by spoonfuls (for tiny blinis) or larger if you like, onto skillet. Cook a few minutes until golden (make sure they don't brown too fast, or the center won't be cooked through) and flip. Cook another minute and remove to a plate lined with a paper towel, then to sheet pan lined with parchment and keep warm in the oven until ready to serve. Alternately, you can cool and freeze them (separating layers with a pieces of wax paper or parchment). Rewarm in oven or microwave.
* According the this New York Times article, the only time to grease a nonstick pan is when it's cold. That way the oil adheres to the pan and not the food.