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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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


    Sweet Corn Fritters with Smoky Honey Dipping Sauce

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

    Sweet Corn Fritters with Smoky Honey Dipping Sauce Empty Sweet Corn Fritters with Smoky Honey Dipping Sauce

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

    Sweet Corn Fritters with Smoky Honey Dipping Sauce Img25l
    Sweet Corn Fritters with Smoky Honey Dipping Sauce
    Sweet Corn Fritters with Smoky Honey Dipping Sauce Translucent
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    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.






    • 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

    Sweet Corn Fritters with Smoky Honey Dipping Sauce Wine-pairing-icon-white

    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 Thu 28 Mar 2024, 3:10 pm