Chestnut Corn CakesPrint this Page
From Dave Robinson one of our master cheesemongers and ex-restaurant chef. During the height of summer corn season he created these delicious nutty sweet cakes.
2 cups Mulino Marino Chestnut Flour
½ tsp baking powder
1 ½ cups milk
1 TB of Espuny Extra-virgin olive oil, plus extra for frying
1 cup corn off the cob (2 ears) or defrosted frozen
Salt & pepper to taste
1 Scallion sliced thin (optional)
Sift chestnut flour into a bowl with the baking powder. Whisk in the milk, eggs, and tablespoon of extra-virgin olive oil, making sure the batter is smooth. Gently fold in the corn and scallions.
In a non-stick pan over medium heat olive oil. Drop batter by spoonfuls onto the hot pan and cook for about 90 seconds on side. The fully cooked cakes should bounce back when touched.