Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Corn Fritters with Lime

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Corn Fritters with Lime Empty Corn Fritters with Lime

    Post by Lobo Tue 02 Feb 2016, 10:46 pm

    Corn Fritters with Lime Img36l
    Corn Fritters with Lime
    Corn Fritters with Lime Translucent
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    For a more savory flair, dress up the batter with 1 tsp. chopped green onion, 1 tsp. chopped fresh cilantro and 1/4 cup shredded cheddar cheese, folding in with the corn. Make these fritters in summertime, when corn is at its peak flavor.






    • 111

    Ingredients:


    • 1 1/2 cups fresh corn kernels (from about 3 ears), chopped  
    • 2 tsp. fresh lime juice  
    • 1 egg 
    • 1/2 cup milk 
    • 2 Tbs. unsalted butter, melted and cooled 
    • 3/4 cup all-purpose flour 
    • 1/4 cup fine cornmeal 
    • 1 tsp. baking powder 
    • 3/4 tsp. kosher salt 
    • 1/8 tsp. cayenne pepper 
    • Canola oil for deep-frying  
    • Lime wedges for serving 

    Corn Fritters with Lime Wine-pairing-icon-white

    Wine Pairing

    This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

    Directions:

    In a small bowl, stir together the corn kernels and lime juice. In a medium bowl, whisk together the egg, milk and butter until blended. In a large bowl, stir together the flour, cornmeal, baking powder, salt and cayenne. Quickly mix the egg mixture into the flour mixture until smooth. Fold in the corn mixture.

    In a deep saucepan, pour oil to a depth of 1 inch and heat to 375°F on a deep-frying thermometer. Put 1 or 2 wire racks on a large rimmed baking sheet and place near the stove.

    Gently drop the batter by heaping tablespoonfuls into the hot oil, being careful not to crowd the pan. Fry until browned on one side, about 2 minutes. Flip the fritters over and fry until golden, puffed and cooked through, 2 to 3 minutes more. Be careful, as the hot oil may splatter. Using a slotted spoon, transfer to the prepared rack(s) to drain. Repeat with the remaining batter. Transfer the hot fritters to a napkin-lined basket and serve immediately with the lime wedges. Makes about 24 fritters.

    Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).

      Current date/time is Thu 28 Mar 2024, 2:26 pm