Saturday, August 13, 2016

Corn Fritters and Homemade Remoulade Sauce

Corn Fritters and Homemade Remoulade Sauce

Here's what you'll need:
1 - 10" Cast Iron Skillet

2 C Corn
3/4 C Flour
2 tsp Granulated Sugar
1 tsp Chili Powder
Salt and Pepper to taste
3 TBS Diced Red Bell Peppers
2 Large Eggs, beaten
1/2 C Water
1/2 C Grated Cheddar Cheese
2 TBS Butter, melted
Vegetable Oil, enough for 1/2" for frying.

In a Large Mixing Bowl:
Chili Powder
Salt and Pepper
Whisk well and set aside.

In a Mixing Bowl:
Bell Pepper
Stir well to combine.
Add this to the Flour Mixture.
Stir just until combines.

Mix just until well combined.

In the Cast Iron Skillet on Medium High Heat:
Oil, until Hot.

Drop the Batter using a Tablespoon, into the Hot Oil.
Fry each side for 2 minutes.

Transfer to a platter lined with Paper Towels.
Repeat until all of the Fritters are made.

Keep them warm in a 250 degree oven as you make them.
Serve Hot with my Remoulade Sauce.

Remoulade Sauce:

This recipe makes 3 cups.
4 Egg Yolks
1/2 C Vegetable Oil
1 C finely chopped Celery
1 C finely chopped fresh Parsley
1/2 C prepared Horseradish
1/2 Lemon, seeded and roughly chopped
4 TBS Creole Mustard
4 TBS Ketchup
4 TBS Worcestershire Sauce (I use a Vegetarian Version)
2 TBS Yellow Mustard
2 TBS White Vinegar
2 TBS Tabasco Sauce
2 TBS minced Garlic
4 TBS Paprika
2 tsp Salt

In a Food Processor:
Process Egg Yolks for 2 minutes
Slowly drizzle in the Oil with the machine running
One at a time, add remaining ingredients and blend well until Lemon Rind is finely chopped.
Refrigerate for at least an hour before serving.

Peace in the Kitchen!

No comments:

Post a Comment