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.
recipe adapted from The Guardian, October 12, 2012
3 corn cobs
3 spring onions, finely chopped
1 jalapeno pepper
1/2 tsp ground cumin
1tsp soft brown sugar
Salt and pepper
1 cup flour
1 limes, cut into wedges
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.