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
"This moist cornbread with a crisp, golden crust is great with chili or as a quick side dish." - heather
"Is the celery necessary or can I skip it? I can't stand the taste of celery!" - j. b.
"Substitution for red pepper flakes? My tummy hates them." - jennifer a.
"Tall, fluffy pancakes make the best breakfast, especially when there's plenty of butter and syrup. Make it extra special with berries and whipped cream!" - ann page
"These wonderful iced pumpkin spice cookies are a great fall treat made from canned pumpkin..." - sandy
"I use neufchatel cheese to cut down on the fat content. I always make a double batch and add 1 pound of fried and drained ground turkey to one batch. If soup is too watery, I add instant mashed potatoes just until it slightly thinkens." - patti c.