Fried Corn and Mozzarella Cakes

Total Time:
30 min
10 min
20 min

16 cakes

  • 2 tablespoons olive oil
  • 1 cup fresh sweet corn kernels, from 1 medium-size ear
  • 2 tablespoons minced shallots
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 cup heavy cream
  • 3/4 cup yellow cornmeal
  • 1/2 cup bleached all-purpose flour
  • 1/2 cup masa harina flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon cayenne
  • 3/4 cup water
  • 6 ounces grated Mozzarella cheese
  • Essence
  • 2 teaspoons vegetable oil
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Stir in the cheese. Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 2 tablespoons at a time, into the pan. You can cook about four cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle wit

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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