Corn Cakes with Saffron Sauce.
2 ears of corn/ de earred- or 1 small can of corn.
1 small yam peeled, grated, and cooked.
2 eggs
1/3 cup of milk
1/2 cup of flour
1/2 cup of shredded cheddar
S and P
Mix it all up in a bowl!
Heat about 2/3 cup of olive oil in a pan. When it is hot, drop 1/4 cup scoop of the batter into the oil. When it is nice and browned on the bottom, flip it and cook the other side.
Since I used a ridiculously small pan, I put the fritters in a warm oven on a cooking rack, on a cookie sheet, while I cooked the subsequent batches.
Saffron Sauce
2 T unsalted butter
1 shallot- chopped
Pinch of Saffron
1/3 cup white wine
1/4 lemon
1/4 cup Heavy cream/half-and-half/sour cream
In a small saucepan, melt the butter and throw in the shallots. Cook until they are soft and fragrant- 5-7 minutes. Crush the saffron threads and add them. Stirring for a moment. Throw in the wine and let reduce a bitt. Squeeze the lemon in and let simmer for 10 minutes. Remove from heat and stir in the cream.
Pour the contents of the saucepan through a fine strainer, into a bowl.
Spoon the saffron sauce over the corn cakes. Eat immediately.
This is a wonderful side dish! Especially if you can get fresh corn! The kids loved it (sans saffron sauce) I can't wait to make it again!
