created by: Chef John Csukor for Almond Board of California
yield 12, 1 oz. portions
2 oz. corn, roasted
2 oz. cheddar, shred
1 oz. masa
2 1/4 oz. almond flour, toasted
1 oz. blanchched almonds, toasted, crushed
1/8 oz. baking powder
1 oz. egg, whole
5 oz. almond milk, sweetened original
1/2 tsp. salt, kosher
Black pepper, to taste Almond oil, to cook
1) Combine roasted corn, cheddar, masa, almond flour, blanched almonds and baking powder in a medium bowl.
2) In a separate bowl combine egg, almond milk, and salt and pepper.
3) Add liquid mixture to the dry and combine to result in a batter.
4) In a nonstick pan over medium heat add almond oil. Using a portion scoop, place ½ ounce of batter in the pan and cook until golden brown on each side.
5) Serve immediately.
6) Use batter same day.