"Like porridge and roasted meat, griddle cakes are ancient preparations. Corn griddle cakes are a simple folk food in dozens of cultures. This recipe is from the Posh on Pico cafe in Los Angeles."

Ingredient :

• 2cups fresh corn kernels
• 3eggs, beaten
• 3tablespoons flour
• 2tablespoons whipping cream
• ¹⁄₂cup cooked shrimp, finely chopped
• ¹⁄₄cup celery, finely diced
• 2green onions, including tops, finely chopped
• 2tablespoons cilantro leaves, chopped, plus leaves for garnish
• 2garlic cloves, minced
• 1teaspoon salt
• ¹⁄₄teaspoon white pepper
• 1tablespoon butter
• 1tablespoon oil

Directions :

• Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
• Heat the butter and oil in a large skillet.
• For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
• Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
• Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.