These Corn Cakes with Fresh Tomatoes and Fried Sage offer a delightful combination of sweet corn, tangy tomatoes, and crispy sage. Paired with a refreshing Loire Valley white wine, such as Sauvignon Blanc or Chenin Blanc, this dish is perfect for a light and flavorful appetizer or side dish.
Ingredients: 2 cups fresh corn kernels. 1 cup all-purpose flour. 1/4 cup cornmeal. 1/4 cup grated Parmesan cheese. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/2 cup milk. 1 large egg. 2 tablespoons olive oil. 1 cup cherry tomatoes, halved. 12 fresh sage leaves. 1/4 cup vegetable oil for frying. Loire Valley white wine such as Sauvignon Blanc or Chenin Blanc for pairing.
Instructions: In a large bowl, combine corn kernels, flour, cornmeal, Parmesan cheese, baking powder, salt, and black pepper. In a separate bowl, whisk together milk and egg. Pour the milk mixture into the corn mixture and stir until just combined. Heat olive oil in a large skillet over medium heat. Drop spoonfuls of batter onto the skillet and flatten slightly with the back of the spoon. Cook until golden brown, about 2-3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. In the same skillet, add vegetable oil and heat over medium-high heat. Fry sage leaves until crispy, about 30 seconds. Transfer to a paper towel-lined plate. Arrange corn cakes on a serving platter. Top each cake with halved cherry tomatoes and fried sage leaves. Serve immediately with chilled Loire Valley white wine.
Prep Time: 15 minutes
Cook Time: 15 minutes
Charlady
