Corn Cakes with Mango Chutney
Corn Cakes with Mango Chutney
Vegetables
Adjust the spice level of this delicious appetizer recipe by reducing the amount of Cayenne Crush olive oil, or by substituting Peperoncino Garlic Crush or Chipotle olive oil.
Ingredients
- 1 cup flour
- 2 teaspoons baking powder
- pinch salt
- fresh ground black pepper
- 2 eggs
- 1/2 cup milk
1 teaspoon to 1 tablespoon Fustini's Cayenne Crush olive oil (or substitute Peperoncino Garlic Crush olive oil)
- 1 cup corn kernels
vegetable oil, to fry cakes
sour cream and sliced scallions, to garnish
- 1 tablespoon Fustini's Robust SELECT olive oil
- 1 white onion, minced
1 jalapeno, minced (remove seeds and pith)
1 garlic clove, minced or grated
- 2 cups mango, peeled and diced
- 2 tablespoon Fustini's Jalapeno Lime balsamic
large pinch brown sugar (optional)
- salt and white pepper
Directions
Whisk together flour, baking powder salt and pepper. In a separate bowl, whisk together eggs, milk and olive oil. Whisk together milk and flour in batches, then fold in corn kernels. Heat vegetable oil in a large skillet and pour a scant 1/2 cup into the oil. Cook in batches until brown and fully cooked on each side. Serve with Mango Chutney, sour cream and sliced scallions.
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Heat oil in a small pot and add onion. Cool for several minutes over moderate heat and add jalapeno. Cook another minute and add garlic. Cook 30 seconds and add mango, vinegar and sugar. Turn heat to low and cook until all liquid is gone and chutney has thickened. Season, remove from heat and let cool.
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