Wild Garlic and Corn Griddle Cakes
Recipe type: Starter
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
The subtle taste of wild garlic combined with the sweetness of fresh corn results in delicious and creamy griddle cakes that are great served as a side or a starter.
  • 10 leaves fresh wild garlic, finely chopped (including stalks)
  • 2 ears of corn, shaved, about 2 cups
  • salt and black pepper
  • olive oil
  • 1 cup water
  • 80g grated aged cheddar (1 cup)
  • ½ cup milk
  • ½ cup all purpose flour
  • Lime (for serving)
  • 1 teaspoon baking powder
  • 1 cup cottage cheese
  • 2 eggs, separated
  1. Heat olive oil in a pan and saute on high heat wild garlic during 2 minutes. Reduce the heat to low.
  2. Add corn and water to the pan, stir and simmer until corn is tender, about 5 minutes.
  3. Remove from the heat and let cool.
  4. In a bowl, combine egg yolks, cottage cheese and dry ingredients.
  5. In a separate bowl, beat egg whites until firm and fold them into the batter.
  6. Combine with corn-wild garlic mixture.
  7. Spoon the batter onto generously oiled griddle and cook for 3 minutes on each side, until golden.
  8. Serve warm with a squeeze of lime or a chipotle tomato sauce.
Recipe by Frog Mom at https://frogmom.com/wild-garlic-and-corn-griddle-cakes/