Quick Veggie Corncakes Food

4 INGREDIENT CORN CAKES

Steps:

• In a large bowl, mix the corn kernels with the egg until the kernels are coated
• Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
• Add salt and pepper to taste
• Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once oil is hot, add a tablespoon of the mixture at a time. Cook for about 3 minutes on one side, or until it's browned, flip, and cook another 3 minutes, or until it's browned. Remove and repeat for all the other corn fritters (I can usually fit about 4-5 into each batch).
• Serve immediately.

FRESH CORN CAKES

Steps:

• Whisk 1/2 cup each flour and cornmeal, 1 1/2 teaspoons turbinado sugar, 3/4 teaspoon kosher salt, 1/2 teaspoon each baking powder and baking soda and 1/8 teaspoon cayenne in a large bowl. In another bowl, whisk 1 cup buttermilk, 1 egg and 2 tablespoons melted butter. Stir the wet ingredients into the dry ingredients, then fold in 1 cup corn kernels and 1/4 cup chopped chives. Cook 1/4 cupfuls of batter in an oiled nonstick skillet over medium-low heat until golden, about 3 minutes per side. Serve with hot honey.

CORNCAKES WITH CAVIAR

Steps:

• Cut the corn kernels from the cobs, enough to produce 2 cups. Put the kernels in a food processor and add 2 tablespoons milk. Blend until a little of the texture is left. There should be about 1 1/4 cups.
• Put the corn in a mixing bowl and add the remaining milk, the flour, 1/4 cup melted butter and the cornmeal, stirring to blend well.
• Add the eggs, egg yolk, 2 tablespoons of the chopped chives, salt and pepper and blend thoroughly.
• Heat the other 1/4 cup butter, preferably clarified, in a nonstick skillet over medium heat. Spoon about 1 1/2 tablespoons of the batter at a time into the skillet without letting the cakes touch. Cook about 1 1/2 minutes until golden brown on the bottom. Turn and cook on the other side until golden brown and cooked through.
• Serve 4 slightly overlapping corncakes on each of 6 salad plates. Add a mound of crème fraîche in the center of the plate. Spoon 1 tablespoon golden caviar on top of the crème fraîche and 1 teaspoon black caviar on top of the golden caviar. Sprinkle with the remaining chopped chives and serve.