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

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-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

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Sweet Corn Fritters with Smoky Honey Dipping Sauce

Share

Lobo
Moderator
Moderator

Posts : 17858
Thanked : 877
Join date : 2013-01-12

Sweet Corn Fritters with Smoky Honey Dipping Sauce

Post by Lobo on Sun 07 Feb 2016, 8:08 pm


Sweet Corn Fritters with Smoky Honey Dipping Sauce

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6
Farm-fresh white corn, at its sweetest in late summer, stars in this simple fritter, made extra-crisp by the addition of rice flour to the batter. Customize the sweet-smoky-spicy dipping sauce by using a distinctive honey, such as Tupelo, lavender or sage.



  • Printer Friendly Version






  • 522

Ingredients:


  • 1/2 cup mayonnaise
  • 1/4 cup honey
  • 1 1/2 tsp. minced chipotle chile in adobo sauce
  • 3 ears of white corn
  • 1/2 cup sweet rice flour
  • 1/2 cup all-purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. sea salt
  • 1 egg
  • 1/2 cup water
  • 2 green onions, white and light green portions, minced
  • Rice bran or canola oil for frying


Wine Pairing

This pairs well with soft, full-bodied white wines from our Wine Club.

Directions:

In a small bowl, stir together the mayonnaise, honey and minced chipotle chile and mix well. Cover and set aside until serving.

Place a wire rack on a rimmed baking sheet, put the sheet in an oven and preheat the oven to 250°F.

Remove the husks and silk from the ears of corn. Using a large, sharp knife, carefully cut each ear in half crosswise. One at a time, stand the halves, flat end down, on a cutting board and cut the kernels from the cob.

In a bowl, whisk together the rice flour, all-purpose flour, baking powder, cumin and salt. Add the egg and water and whisk until smooth. Add the corn kernels and green onions and stir just until combined. The batter will be very thick.

Pour oil into a large, heavy frying pan to a depth of 1/4 inch and warm over medium-high heat. Working in batches, spoon 1 Tbs. of the batter into the hot oil to form each fritter, spacing the fritters about 1/2 inch apart. Fry until golden brown on the first side, about 2 minutes. Using a slotted spatula, carefully flip the fritters over and fry until golden brown on the second side, about 2 minutes more. Transfer the fritters to the baking sheet to drain and keep warm in the oven. Repeat with the remaining batter, adding more oil to the pan as needed.

Arrange the fritters on a warmed platter and place the dipping sauce alongside. Serve immediately. Makes 18 fritters; serves 4 to 6.

Adapted from Williams-Sonoma New Flavors for Appetizers, by Amy Sherman (Oxmoor House, 2008).

    Current date/time is Mon 05 Dec 2016, 8:30 am