| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1992 |
1 |
servings |
INGREDIENTS
|
|
Two; (1/2-pound) russet |
|
|
; (baking) potatoes |
| 1/2 |
c |
Finely chopped green bell pepper |
| 1 1/2 |
c |
Fresh corn kernels including the pulp; (cut from about 2 |
|
|
; scraped from the cobs, ears of corn) |
| 4 |
|
Scallions; chopped fine |
| 1 |
ts |
Ground cumin |
| 3 |
tb |
All-purpose flour |
| 2 |
tb |
Unsalted butter |
| 4 |
tb |
Sour cream |
INSTRUCTIONS
Peel the potatoes, grate them coarse, and squeeze them with the bell
pepper between several thicknesses of paper towels to remove any
excess moisture. In a bowl toss together the potato and pepper
mixture, the corn, the scallions, the cumin, the flour, and salt and
pepper to taste.
In a non-stick skillet measuring 6 inches across the bottom heat 1/2
tablespoon of the butter over moderate heat until the foam subsides,
add 3/4 cup of the corn mixture, tamping it down with a spatula, and
cook the corn and potato cake for 6 minutes, or until the underside
is golden and crisp, slide it onto a plate, and keep it warm,
covered. Make 3 more corn and potato cakes in the same manner with
the remaining batter and corn mixture. Spread 2 of the cakes with the
sour cream, arrange the remaining cakes on the sour cream, and cut
the corn and potato cakes into wedges.
Serves 4 to 6 as a side dish.
Gourmet July 1992
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