Chef Roly Cruz-Taura of Fifty
– Miami Beach,
Adapted by StarChefs.com
Yield: 16 Servings
- 1 cup white corn meal
- 1 teaspoon sugar
- Salt to taste
- 1 cup water, boiled
- 1 egg
- ½ cup milk
- Clarified butter, for frying
- Sunburst Caviar*
- Crème fraîche
*Sunburst Caviar is from fresh water trout
eggs. The eggs are much smaller than salmon eggs and the color
is often brighter.
Combine the corn meal, sugar and salt in a bowl and mix.
Whisk in the boiling water. Let the mixture stand for a few minutes,
then beat in the egg. Add the milk. (The mixture should be the
consistency of mashed potatoes. Add additional milk if the batter
is too stiff). Use a small scoop to shape the batter into small
cakes; pan fry in clarified butter. Skewer the cakes with a fork.
To Assemble and Serve:
Place Johnny Cakes on a serving platter. Garnish with Sunburst
Caviar, crème fraîche and chives. Serve immediately.