Blue Corn Blini with Avocado Salad and Fried Radishes

It’s finally cold here is Austin (read: 60 degrees. Okay it’s not that cold.) But I kid you not, I saw a woman today in a full length bubble coat, gloves and a pom pom hat. Ah, Texas. I really don’t like the cold- that’s mostly why I left the north, besides my love of country music, cowboys and queso. But I do like some cold weather activities. Namely, imbibing spiked cocoa, snuggling by a fireplace, and wearing furry apparel. Speaking of fur, I am contemplating themes for my upcoming birthday party. What, don’t you celebrate every birthday with a theme party? Weird. The obvious choice would be Glitter and Unicorns, but I had some objections to that. Weird again. What’s the best theme party you’ve been to?

So one of my other potential themes is Russia. Hear me out- vodka ice luge, fur coats, Boris-esque tiny mustaches, fur hats. And I could make Russian food. Like these blini! Whew, all my rambling finally lead somewhere. (FYI you guys blini is plural, blin is singular, but they are so good you can’t stop at just one blin anyways!) Blini are small Russian pancakes usually made of buckwheat flour. But I one-upped mine and made them out of blue corn. And instead of topping them with the traditional lox, sour cream and caviar, I made an avocado and apple salad and them some fried radishes for extra texture. Take that Russia! Here is all Jew need:

Let’s start with the blini. First mix the yeast and sugar with warm (100 degree F) water. Let it sit about 10 minutes until it gets foamy.

While your yeast is activating, whip the egg whites until foamy. This will help make your blini extra light and fluffy!

Then add in the blue cornmeal, flour, salt, warm milk, butter and eggs. and whisk until combined.

Let the batter rise in a warm place for 90 minutes. Now onto the radishes! Wash the radishes and slice thin.

Heat oil in a large saute pan over medium high heat and saute on both sides until golden brown, about 2 minutes per side. Then drain on a paper towel and sprinkle with salt.

Let’s work on the salad! Dice your apples into small piece and combine with small diced avocado, lemon, red wine vinegar, honey, chives, red pepper flakes, and salt.

Once your batter is ready (it should be similar to pancake batter, add more milk if it’s too thick) heat up a non stick pan over medium heat and dollop batter onto pan. I used a rounded teaspoon per blini, but you can use 2 teaspoons to make a bigger one of you choose.  Cook in batches on each side until brown, or about 1-2 minutes for side. It’s quick, Natasha! Cover blini with foil to keep warm as you cook the others.

Now just put together your blini! Top warm blini with avocado salad.

Top that with a radish and chive garnish.

Eat up babushka!

Blue Corn Blini with Avocado Salad and Fried Radishes

Amy Kritzer

Not your normal Russian blini! These are made with blue corn, and topped with avocado salad and fried radishes!

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Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Course Appetizer

Servings 50 appetizers

Ingredients

  

1x2x3x

• 1 tablespoon sugar
• 1 0.25 ounce package rapid rise yeast
• 1/4 cup warm water 100 degrees
• 3/4 cup blue cornmeal
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1 cup warm milk 100 degrees
• 2 tablespoons butter melted and cooled
• 2 eggs separated, whites whipped until stiff
• 1 bunch radishes
• Grapeseed oil canola will work too
• 2 avocados
• 2 apples golden delicious, granny smith, honey crisp, etc.
• 1 lemon juiced
• 2 teaspoons red wine vinegar
• 2 teaspoons honey
• 1 tablespoon chives
• 1 1/2 teaspoons red pepper flakes
• 1 teaspoon salt or tt

Instructions

 

• Let’s start with the blini. First mix the yeast and sugar with warm (100 degree F) water. Let it sit about 10 minutes until it gets foamy.
• While your yeast is activating, whip the egg whites until foamy. This will help make your blini extra light and fluffy!
• Then add in the blue cornmeal, flour, salt, warm milk, butter and eggs. and whisk until combined.
• Let the batter rise in a warm place for 90 minutes. Now onto the radishes! Wash the radishes and slice thin.
• Heat oil in a large saute pan over medium high heat and saute on both sides until golden brown, about 2 minutes per side. Then drain on a paper towel and sprinkle with salt.
• Let’s work on the salad! Dice your apples into small piece and combine with small diced avocado, lemon, red wine vinegar, honey, chives, red pepper flakes, and salt.
• Once your batter is ready (it should be similar to pancake batter, add more milk if it’s too thick) heat up a non stick pan over medium heat and dollop batter onto pan. I used a rounded teaspoon per blini, but you can use 2 teaspoons to make a bigger one of you choose. Cook in batches on each side until brown, or about 1-2 minutes for side. It’s quick, Natasha! Cover blini with foil to keep warm as you cook the others.
• Now just put together your blini! Top warm blini with avocado salad.
• Top that with a radish and chive garnish.

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