Corn Cakes with Roasted Tomatoes

We always try to find and try new foods and combinations of foods to serve our guests. This is a new appetizer and, because fresh corn on the cob is used, is a terrific one.

• 1 large zucchini, grated coarsely
• 3 tbsp. butter
• 2 cups fresh corn kernals (3 cobs)
• 1/3 cup cornmeal, finely ground
• 2/3 cup flour
• 1 tbsp. sugar
• 1  1/2 tsp. baking powder
• pinch of salt and pepper
• 2 large eggs, beaten
• 2/3 cup buttermilk
• 2 tbsp. olive oil
• 20 cherry tomatoes
• 1/2 cup goat cheese, crumbled
• 3 slices of crisp bacon per person

In a sieve, place the zucchini over a bowl and mix in a pinch of salt. Let it drain for about 30 minutes. With a wooden spoon, press down to extract all the excess water. Throw water away.

Melt 1 tbsp. of butter in pan and add the corn and cook for about 5 minutes, until it begins to caramelize, Set aside to cool down.

In a large bowl, using a wooden spoon, stir together the dry ingredients, and then stir in the eggs, buttermilk, cooled corn and zucchini, Let rest for about 5-6minutes.

Preheat broiler, place tomatoes on a parchment lined cookie sheet and drizzle with olive oil. Broil only until they start to split.

In a large frying pan, melt 1 tbsp. butter and drop 1/4 cup of the batter into the pan, cooking for about 3 minutes each side until golden. Add more butter, if needed, for each batch,

To serve, divide the warm cakes on each plate, and top with a sprinkle of the cheese. Place a cluster of the tomatoes beside the cakes and serve each plate with 3 slices of crisp bacon.

 

Serve this with a glass of Prosecco. Yummy!