Corn fritter with salsa


Chipotle cream ingredient 888
3 dried chipotle chiles, or to taste 3 cups yogurt, drained overnight salsa ingredients 888
4 large, ripe tomatoes (about 1-1/2 pounds), seeded and diced
3 serranos, seeded & finely minced
1 small red onion, finely minced
1/4 cup tequila or water
1 tsp lime juice
1 tsp cilantro, finely minced
salt & pepper to taste
corn fritter ingredients 888
2 cups fresh corn striped off cob,
Or cream-style corn, well-drained
4 eggs, well-beaten
3/4 cup all-purpose flour
1 tsp double-acting baking powder 1/2 tsp salt
1/4 tsp ground nutmeg

How to prepare

1. Place a coffee filter in a mesh strainer atop a medium bowl. Pour yogurt in. Refrigerate overnight. Reserve drained liquid (whey) for use in making bread. 2. Place chipotle chiles and 1 cup boiling water in a small bowl. Set aside until soft, about 20 minutes. Drain chiles, halve lengthwise and discard stems, seeds and cores. 3. In a food processor, puree the chiles and blend into thickened yogurt. Place in a serving bowl, cover and refrigerate. 4. In a medium bowl, combine corn, egg, flour, baking powder, salt and nutmeg. Whisk until well-blended. 5. Spray a nonstick skillet with cooking spray. Spoon in, 2/3 to 1 tbsp batter per fritter, until skillet is full without crowding. Cook until bottom is golden. Turn and cook, adding more cooking spray as needed. Drain fritters on paper towels. When cool, cover and refrigerate. Reheat on paper- lined sheets at 325f for 10 minutes before serving. Makes 45 small or 30 large fritters.

To make salsa, combine tomatoes, chiles onion, tequila, lime juice, cilantro, salt and pepper in a mixing bowl. Cover and refrigerate for 1 hour or more to allow flavors to blend.

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