Corn Fritters W/ Roasted Garlic Sauce
Corn Fritters W/ Roasted Garlic Sauce - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
Canola or corn oil, for frying
3/4 cup milk
4 ounces butter
1 cup self-rising flour
1 1/2 cups fresh corn kernels
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Roasted Garlic and Parsley Dipping Sauce
1/4 cup chopped parsley
2 tablespoons roasted garlic (about 6 cloves)
1 cup sour cream
3 ounces goat cheese
1 teaspoon finely chopped jalapeno -- (1 to 2)
Salt and white pepper
Chopped parsley, for garnish
Fill a deep pan or deep-fryer with oil 3 to 4-inches deep, and heat oil to 365 degrees F.
In a medium saucepan, bring milk and butter to a boil. Add flour, and beat with a wooden spoon until it pulls away from the sides of the pan. Off heat, beat in eggs one by one until each one is completely incorporated. Fold in corn and season with salt and pepper.
Drop into hot oil using a small ice cream scoop or piping bag. Let fritters cook for 3 minutes or until lightly browned and crispy. Drain on paper towels. Serve with the Roasted Garlic and Parsley Dipping Sauce. Garnish with chopped parsley.
Roasted Garlic and Parsley Dipping Sauce: Place everything in blender or food processor and blend until smooth.
Yield: 4 to 6 servings, 14 to 16 fritters© Jim Catanich
"Buy a big roast so you will have plenty of leftovers. The gravy was a bit salty, but the flavor combination was fantastic! I didn't put all the dry ingredients on the roast, just enough to give it a good covering and the rest in the pan with the liquid. I served it with mashed potatoes and green beans and ... " - lorac
"Popcorn is coated with brown sugar and corn syrup caramel then baked for a crunchy treat." - cathy
"Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Then top..." - patty
"I've made this twice (doubled the recipe both times) - definitely a keeper and no comparison to store-bought. My only tweaks: I added a half-tablespoon of garlic salt, crushed the fennel seeds (mortar and pestle) and used a hand-blender when it was done to make it smooth. The leftovers keep really well in the freezer." - cyarcher3
"Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your..." - raisin kane
"Not that this recipe needs another five star review, but it is hands down the best pasta sauce I've ever made. I followed the recipe exactly except that I cut it in half, and it still made like a week's worth of sauce!" - lilybeeknitting