Corn & Pepper Jack Fry Cakes |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 8 |
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Excerpted from Katie's Brown Outdoor Entertaining by Katie Brown. Ingredients:
4 tablespoons olive oil |
2 cups canned corn, drained |
1/2 red bell pepper, seeded and finely chopped |
1/2 cup chopped onion |
1 garlic clove, minced |
1 cup cornmeal |
1 cup flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 cup grated monterey jack pepper cheese |
2 cups buttermilk |
4 eggs |
Directions:
1. Heat 2 tablespoons olive oil in a large sauté pan over high heat. Add corn, red pepper, onion, and garlic. Saute over high heat until corn starts to brown and red pepper and onion are tender, about 5 minutes. Remove from heat, and cool completely.
2. In a large bowl, combine cornmeal, flour, baking soda, salt, and cayenne pepper. Stir in cooled vegetable mixture and cheese.
3. In another bowl, whisk together buttermilk and eggs until well blended. Add to the vegetable mixture and mix until just combined.
4. Heat 2 tablespoons olive oil in a large nonstick sauté pan over medium-high heat. Drop in batter by scant 1/4-cupfuls and cook until golden brown on both sides, about 2 minutes per side. Serve warm.
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