Corn fritters with orange dippin sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Eggs; beaten |
| ¾ | cup | Milk |
| 1 | teaspoon | Ground cumin |
| 2 | cups | Flour |
| Salt and pepper to taste | ||
| 2 | cups | Corn Kernals; fresh or frozen and thawed |
| 3 | tablespoons | Parsley; chopped |
| Oil for frying -Spicy Orange Sauce--- | ||
| ½ | cup | Orange marmalade |
| 1⅜ | cup | Fresh orange juice |
| 1 | tablespoon | Ginger; grated |
| ½ | teaspoon | Dijon-style mustard |
| Hot pepper sauce if desired | ||
Directions
In bowl, beat eggs and milk. In another bowl, stir the cumin over the flour. Season well with salt and pepper. Beat the egg mixture into the flour with a whisk. Stir in corn and parsley. Heat oil to 375° Drop the corn mixture into the hot fat without crowding the pan. Fry, turning once, until golden brown. Remove and drain on paper towels. Serve hot with Sauce.
Directions for Sauce. Combine the marmalade, orange and lemon juices, ginger, cumin and mustard in a blender. Blend until smooth. Pour into a serving bowl and stir in the hot pepper sauce.
Recipe by: : Vegetables on the Side Posted to TNT - Prodigy's Recipe Exchange Newsletter by Oldebutgd@... on Aug 21, 1997