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:
Flour
Sugar
Chili Powder
Salt and Pepper
Whisk well and set aside.
In a Mixing Bowl:
Corn
Bell Pepper
Eggs
Water
Cheese
Stir well to combine.
Add this to the Flour Mixture.
Stir just until combines.
Add:
Butter
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.
Enjoy!
Peace in the Kitchen!
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