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Fresh corn griddle cakes with Parmesan and chives from The Essential New York Times Cookbook: Classic Recipes for a New Century by Amanda Hesser

  • Parmesan cheese
  • chives
  • corn

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Notes about this recipe

  • Melanie on February 23, 2012

    p294. I had some issues with this recipe but that was due to user error - I had a temperamental pan and didn't grate the corn so the mix didn't hold well. Definitely make these small. I probably prefer the Bill Granger corn fritter recipe to these although I like the idea of using some parmesan.

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