CORN FRITTERS WITH GREEN CHILE DIP
I don’t do a lot of frying, but when I do, I want the result to be worth the calories and the effort. This recipe delivers on both counts. The Southwestern style dip is just something I whipped up with ingredients on hand and, while it makes a nice accompaniment, it is not necessary. These bad boys can stand alone just fine. During the testing I found that apple butter also makes a spectacular dip. You may want to serve two dips; one savory and one sweet. Storebought savory dips might include onion dip or bacon horseradish dip. For sweet options try apple butter, honey, maple syrup or hot pepper jelly, zapped to liquefy it.
Now, I’m sure there’s a fat-fearing Wisenheimer out there who is saying, couldn’t you just bake these things? Probably. I’ve never tried it. They’d probably taste OK. Just remember two things. (A) This is once-in-a-blue-moon party food that you don’t eat everyday, and (B) they wouldn’t be fritters anymore. They’d be baked cornbread clumps. Just sayin’…
For the fritters:
1 (8.5-ounce) box corn muffin mix, such as Jiffy
½ cup flour
½ cup milk
½ stick melted butter
1 ¼ cups frozen corn kernels, thawed
½ cup chopped scallions
Pinch of cayenne pepper (optional)
Canola oil, for frying
For the dip:
1 cup sour cream
3 tablespoons chopped green chile peppers, drained
2 tablespoons chopped fresh cilantro
1 teaspoon taco seasoning mix
- Make the dip. In a small bowl, mix together all ingredients. Refrigerate until serving time.
- In a medium bowl, mix together the muffin mix and flour. In a separate bowl, whisk together the milk, egg, and melted butter. Stir in the corn kernels, chopped scallions and cayenne.
- Fill a large frying pan to a ½-inch depth with canola oil. Heat to 365 degrees. Working in batches, drop batter by tablespoonfuls into the hot oil. Fry until crisp and golden, turning once, about 3 minutes. Drain on paper towels and serve immediately, or hold in a warm oven for up to 20 minutes.
FIND A GIFT FOR EVERYONE ON YOUR LIST AT ELIZABETH W. GIFT BASKETS!