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2 cups ricotta cheese
Mix cheese, onions, sugar, salt and pepper in large bowl to blend. Combine corn kernels and eggs in food processor and blend until coarse puree forms. Stir puree into cheese mixture. Add cornmeal and flour. Let batter stand 1 hour at room temperature.
Heat 2 tbsp. oil in heavy large skillet over medium heat. Working in batches of about 10 corn cakes, drop in generous 1 tbsp. batter for each cake. Cook until brown on bottom, about 5 minutes. Turn cakes over and cook until brown on second side, about 5 minutes longer. Transfer to large baking sheet. Repeat with remaining batter, adding oil to skillet as needed.
Poster's Notes: The recipe suggests serving this with store-bought salsa but I think we'll use sour cream. Aaron never did learn to like latkes (although he tried to two-potato latkes I made last year from a recipe on this list and he said they were edible - high praise indeed from him!) but he loves corn cakes....
Posted by Gypsy/Phyllis Wilson
Nutritional Info Per Serving: N/A
1 cup finely chopped green onions
2 tbsp. sugar
1-1/2 tsp. salt
1/2 tsp. ground black pepper
2 cups frozen corn kernels, thawed
3 large eggs
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
2 tbsp. (or more) olive oil (for frying)