Tuesday, September 28, 2010

Special Request Recipe Of The Day: Spicy Corn Fritters

We recently posted up a recipe (literally only a few minutes ago) for Spicy Lobster Cobb Salad and we got hit up by a faithful reader asking how we could put up a recipe for Cobb Salad if we didn't put up a Corn Fritter recipe?
New to us is the combination of Lobster Cobb Salad & Corn Fritter, but hey who are we to argue with 2 great foods coming together in the name of love? We had to give up our classic Spicy Sweet Corn Fritter recipe, just because these things deserve to be shared with everyone. In fact I think I might even cook up some tonight for anyone who just so happens to slide by the house this evening.
Enjoy and don't burn yourself up with the Sriracha Sauce!!

One - 8 ½ box Corn Muffin Mix (Preferably Jiffy)
½ Cup All Purpose Flour
1 Cup Milk
½ Stick Butter (Melted)
1 Jalapeno (Deseeded and Diced Small)
1 Cup Sweet Kernel Corn
¼ tsp Smoked Paprika
½ tsp Cayenne Pepper
½ Cup Diced Scallions
¼ Cup Vegetable Oil (to fry)
Honey (Garnish)
Sriracha Sauce (Garnish)

Whisk corn muffin mix and flour together in a bowl.
In a separate bowl whish together the milk, egg and butter, paprika and cayenne.
Slowly whisk the wet ingredients into the corn muffin / flour mixture until blended.
Add Corn, Jalapeno and Scallions and finish mixing ingredients together.
Heat ¼ cup oil in a heavy bottom skillet over medium heat.
When oil is hot (365 degrees) drop mixture by the spoonful into the oil and fry until Golden Brown (approximately 3 minutes, turning to evenly fry and not burn)
Serve w/ Honey & Sriracha

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