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Categories: Sides, Vegetarian

Wilton's corn cakes with nasturtium butter

Wilton's corn cakes with nasturtium butter
Los Angeles Times

We all have them, lurking in the forgotten recesses of our kitchens: old racks of even older spices. Unused herbs, overlooked seeds, bottles of colored dust, labels faded. But read Ana Sortun's debut cookbook, "Spice: Flavors of the Eastern Mediterranean," ... Read more

Total time: 30 minutes | Serves 4 to 8
Note: From "Spice: Flavors of the Eastern Mediterranean," by Ana Sortun.
  • 2 cups fresh sweet corn (about 4 to 6 ears)
  • 1 medium white onion, finely chopped
  • 1/2 cup chopped scallions (about 4)
  • 1/4 cup light brown sugar
  • 3 whole eggs
  • 3/4 cup flour
  • 1 tablespoon heavy cream
  • Salt and pepper to taste
  • 1 stick plus 1 tablespoon salted butter, at room temperature, divided
  • 2 cups nasturtium blossoms, washed, dried and finely chopped
  • 1 tablespoon chopped fresh basil

Step 1Using a food processor fitted with a metal blade, puree the corn, onion and scallions for 2 to 3 minutes, until the mixture is finely chopped and starts to become creamy.

Step 2Place the pureed corn cake batter in a medium mixing bowl and whisk in the light brown sugar and eggs. Stir in the flour and finally the cream. Season with salt and pepper and set aside.

Step 3In a medium mixing bowl, use a whisk to combine 1 stick of the butter with the nasturtium blossoms and basil and season with one-fourth teaspoon salt and one-eighth teaspoon pepper. Whip this mixture for a few minutes with the whisk until the flowers are well incorporated and the butter is light and fluffy and stained with bits of flowers.

Step 4In a large nonstick skillet or heavy cast-iron pan over medium-high heat, melt 1 tablespoon of the butter, until it starts to brown. Add one-fourth cup of the corn cake batter at a time to form 4 corn cakes or however many your pan can fit. Lower the heat to medium and cook the cakes on one side until golden brown, about 4 minutes. Flip the cakes with a spatula and cook the other side for another 4 minutes.

Step 5Remove the cakes from the heat and place a tablespoon of nasturtium butter on each to melt over the hot cakes.

Step 6Make 4 more cakes with the remaining batter, repeating the same process with the remaining tablespoon of butter. Serve them immediately, warm or hot.

Each of 8 servings:
278 calories; 5 grams protein; 27 grams carbohydrates; 2 grams fiber; 18 grams fat; 10 grams saturated fat; 121 mg. cholesterol; 181 mg. sodium.
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