Corn Cakes with Onions Spanish Recipe

Corn Cakes With Onions Spanish Recipe

Ingredients

For the ONIONS

• 3 tablespoons Spanish extra-virgin olive oil
• ½ large Spanish onion, thinly sliced
• 1 teaspoon cider vinegar

For the CORN CAKES

• 3 cups Spanish extra-virgin olive oil
• ½ cup fine-ground corn flour
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 large egg
• sea salt to taste
• 1 tablespoon chopped chives

Method

1. Prepare the onion: Heat the olive oil in a small saute pan over low heat
2. Add the onion and slowly saute until deep golden brown, about 45 minutes
3. Be sure to check the onion as it cooks; you may need to add 1 or 2 teaspoons water so it does not burn
4. Once the onion is deep brown, add the cider vinegar and cook until the vinegar evaporates
5. Remove the pan from the heat and season to taste with salt
6. Prepare the corn cakes: Pour the olive oil into a pot and heat to 350°F (measured on a candy thermometer) over medium heat
7. Meanwhile, sift together the corn and all-purpose flours, the baking powder, and the teaspoon of salt in a mixing bowl
8. Add 5 ounces (about ? cup) of warm water and mix well until the dough comes together and is sticky
9. Form the dough into a ball with your hands, then cover with a towel and let sit for 5 minutes
10. Cut the dough in half and then cut each half into 8 equal pieces
11. Roll each piece between the palms of your hands to make a ball
12. Place the ball of dough between 2 sheets of plastic wrap and press down with your fingers to create a disk about ? inch thick
13. Peel off the plastic wrap, set aside, and cover with a damp towel
14. Repeat with the remaining dough until you have 16 rounds
15. Working in batches so as not to crowd the pot, put the rounds into the hot oil and fry until golden brown on both sides and puffed, about 3 minutes
16. Transfer to a paper towel-lined plate to drain
17. Allow the oil to return to 350°F between batches
18. Reheat the onions over medium-low heat, then remove from the heat and mix in the egg
19. The egg should be loose and not scrambled
20. Place the corn cakes on a plate, top with the egg-onion mixture, and season to taste with sea salt
21. Garnish with the chives

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