Fustini's Oils and Vinegars
Corn Cakes with Mango Chutney

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Corn Cakes with Mango Chutney


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Corn Cakes with Mango Chutney

Submitted by Corporate Chef Andy Stewart


  • 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
  • 1 cup corn kernels
  • vegetable oil
  • sour cream
  • sliced scallions
Mango Chutney


Step 1. 

Whisk together flour, baking powder salt and pepper.  In a separate bowl, whisk together eggs, milk and Cayenne Crush.  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.

Step 2. 

Heat oil in a small pot and add onion.  Cool for several minutes over moderate heat and ad 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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