Friday, May 31, 2013

Corn and Spring Onion Pancakes

This week's theme at I Heart Cooking Clubs  is "Pattycake, Pattycake...."  Participants were asked to make a Yota Ottolenghi recipe that was a fritter, latke, vegetable pancake, patty, burger, fishcake, etc.  I've already made Turkey & Zucchini Burgers, Sweet Potato Cakes, and Leek Fritters for previous themes.  I ended up searching online and found this recipe for a corn pancake.  It sounded very promising and not too difficult.  I halved the recipe, since I wasn't sure that the kids would like it.  I didn't end up smoking/grilling one of the cobs like the original recipe called for.  I ended up forgetting midway through that I was halving the recipe and ended up putting the one egg into the food processor.  I should have only put the yolk in and then whipped the white separately to fold in later.  I ended up with dense pancakes and unfortunately, I wasn't really impressed with the flavor.  Using the jalapeno didn't make the pancakes too spicy so the kids tried them.  But they too didn't like them very much.  Overall, this just wasn't one of our favorite Ottolenghi recipes.

Corn and Spring Onion Pancakes
recipe adapted from The Guardian, October 12, 2012

Ingredients:
3 corn cobs
3 spring onions, finely chopped
1 jalapeno pepper
1/2 tsp ground cumin
1tsp soft brown sugar
1 egg
Salt and pepper
1 cup flour
butter
1 limes, cut into wedges

Directions:
With a sharp knife, separate the kernels from two corn cobs and put them in the bowl of a food processor. Add half the spring onion, the jalapeno, cumin, sugar, one egg, three-quarters of a teaspoon of salt and half a teaspoon of pepper, blitz for 45 seconds until fairly smooth, then transfer to a bowl. Separate the last egg and add the yolk to the mix, followed by the flour and remaining spring onion.

Heat a large frying pan and add butter to coat. Add 1/4 cup of batter and fry on medium heat for two minutes a side until golden brown. Remove and keep warm while you cook the rest, adding butter as necessary. Serve warm with the lime wedges.

Family Rating: So-so.

8 comments:

  1. I do that all the time! Halve a recipe and then forget part way through. Uggg. The brown sugar in this recipe is interesting. I guess it picks up on the sweetness of the corn(?).

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  2. Bummer that these didn't turn out to be more of a hit for you--they seem like they would be great for a light dinner.

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  3. What a shame the weren't the usual Ottolenghi amazing, I still reckon they sound quite lovely :)

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  4. That's too bad they didn't turn out as you had hoped....they certainly sounded promising from the ingredients.

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  5. I guess this is one of those recipe that you would sometimes come across and could not care much for! Hopefully the next one will be a winner with your family. Perhaps eating this with some tartar sauce or flavoured mayonnaise would make it taste better!

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  6. I'm with you and Michelle, sometimes I forget I'm halving a recipe too:) I've definitely made my share of mistakes that way. We absolutely love corn in my house so I would be curious to give these a go. They sound good in theory. Sorry they didn't work out for you all.

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  7. I love a good corn fritter, so I'd certainly be willing to give these a go. Shame you were disappointed with these, but maybe with a little bit of tweaking they still have potential.

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  8. I was planning on trying these for this theme but then I ran out of time. I make southeast Asian style corn fritters - either Thai or Indonesian style with shrimp so I thought I would love these - now I;ll have to rethink trying this recipe

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