Corn Cakes with Cherry Tomatoes
- 3/4 cups corn flour
- Scant teaspoon baking powder
- 1/4 teaspoon salt
- 2 pinches smoked paprika
- 2 eggs, separated
- 2 tablespoons butter or ghee, melted
- 1/2 cup almond, coconut, or lactose-free milk
- 1 cup corn kernels, fresh off the cob or frozen and defrosted
- 1/2 cup Gruyère cheese, grated
- Ghee for pan
Mix dry ingredients together in a large bowl. Stir in egg yolks, butter, milk, corn, and cheese.
In a separate bowl or the bowl of a stand mixer, beat egg whites into stiff peaks and fold them into corn batter.
Heat a tablespoon of ghee in large skillet over medium heat. When pan is hot, drop scan tablespoons full into the hot oil. Push edges to create a round pancake. Cook for 3-4 minutes on each side until golden brown and a little crispy. Fry in batches adding more ghee to pan as needed.
Toss tomatoes, vinegar, salt and pepper together then garnish to top corn cakes. This dish is also delicious with smoked salmon.
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