Easy Corn Cakes

ingredients

2 cups corn kernels
¼ cup finely chopped green bell pepper
¼ finely chopped onion
½ cup shredded cheddar cheese
1 cup all-purpose flour
1 teaspoon baking powder
2 large eggs, lightly beaten
1 tablespoon honey
3/4 cup heavy cream
¼ teaspoon cayenne pepper
Vegetable oil, for frying

 

Directions

In a large bowl, stir together the corn kernels, bell pepper, onion, honey, and cheddar cheese.
In another bowl combine the flour, baking powder, ½ teaspoon salt, and the cayenne pepper.
Combine the flour mixture and corn mixture.
Stir in the eggs and heavy cream until the batter is well-combined.

Heat the oven to its lowest setting and have ready an oven-proof plate.

Coat the bottom of a large sauté pan with vegetable oil and place it over medium-high heat. Once the oil is hot, scoop 2- to 3-tablespoon mounds of the corn batter into the pan, spreading it lightly into a flat, circular shape. Cook the fritters for 2 to 3 minutes, then flip them once and cook them for an additional 3 minutes until they’re golden brown and cooked through.

Transfer the caked to the plate and place it in the warm oven.

Repeat the cooking process with the remaining batter, adding more oil to the pan if needed.

Zucchini Parmesan

Ingredients

2 small zucchini, cut into ½ inch slices
1 tablespoon olive oil
Salt and pepper to taste
¼ cup grated Parmesan cheese

Directions

heat the oil in a small skillet. Place the zucchini slices in the pan in a single layer. Add salt and pepper to taste. Let for 2-3 minutes. Turn and cook another 2 minutes. Remove from the heat and sprinkle with cheese.

Lemon Chicken Cutlets

Ingredients
Marinade
4 6-ounce thin, boneless, skinless chicken breasts
¼ cup freshly squeezed Meyer lemon juice
14 cup extra virgin olive oil
1 garlic clove, minced
1 large fresh thyme stem
Salt and pepper to taste

Coating
Salt and pepper to taste
1/2 cup all-purpose flour
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
Chopped fresh parsley

Directions

Combine the chicken cutlets with the marinade. Refrigerate, covered, for several hours.
Heat a large skillet over medium-high heat. Add the olive oil and butter, and swirl them around the pan.
Season the flour with salt and pepper. Durian the chicken cutlets and dredge in the flout.

Add the chicken to the pan and turn the heat to high and saute the chicken for 2 minutes per side. Sprinkle with chopped parsley and serve.