Inspired by a beautiful April spring day, and a recent (while in Chicago) visit to The Spice House (www.the spicehouse.com) in Evanston IL where I procured, among other things, a re-supply of their “Lakeshore Drive” seasoning, and – for this recipe – their “Toasted Onion, Minced”, and dried Chervil… I suppose you could use ordinary dried diced onion if you don’t have the “toasted onion” mentioned, but the flavor of their “toasted onion” is “febbalus” (Bayern for ‘fabulous’…das Schmekt!!)
Mix dry ingredients together. In a seperate bowl combine oil, eggs and milk and add to dry ingredients to make a batter, fold the corn into the batter. Preheat griddle between “low’ and “medium” heat – lightly oil the griddle – ladle on 4”-5” discs - let them cook until golden brown on each side (look for bubbles, turn once).
We served them 4 ways:
* with a little maple syrup, or
* with a little honey, or
* with chopped fresh tomato topped with a soft-center (runny yolk) fried egg, or
* with some medium-heat prepared salsa.
Wonderful served with a dollop of creme fraiche and chives.
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