Text 30410, 93 rader
Skriven 2012-10-16 06:12:16 av Dave Drum (1:261/38)
Ärende: Chile 1936
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chile-Sweet Corn Fritters
 Categories: Breads, Vegetables, Chilies
      Yield: 4 servings

      2 lg Or 3 sm ears fresh sweet
           - corn; husked
      1    Poblano; fine diced
      3 tb Unsalted butter
  1 1/2 c  All purpose flour
    1/2 c  Yellow corn meal
      1 tb Baking powder
      1 ts Salt
  1 1/2 ts Fresh ground black pepper
    1/4 ts Cayenne
      5    Scallions; green & white,
           - thin sliced
      3 lg Eggs; beaten
      1 c  Milk
           Oil for frying

  Bring a pot of lightly salted water to a boil. Wipe away
  any corn silk sticking to the ears of corn. Drop the ears
  into the water & cook until the corn is tender 1 to 5
  minutes depending on the corn. Remove with tongs and cool
  to room temp. Cut the kernels off the cob, making sure to
  scrape out any milky remains and add to the kernels. Yuu
  should have about 1 1/2 cups.

  Combine the poblano and butter in a small skillet over low
  heat and simmer for about 5 minutes until tender. Remove
  from the heat. This may seem like a lot of butter for the
  pepper, but the butter will also serve as the fat in the
  batter.

  In a large mixing bowl, stir together the flour, corn
  meal, baking powder, salt, pepper, and cayenne. Add the
  corn, poblano with all the butter, scallions, eggs and
  milk. Mix thoroughly but do not over mix, or the fritters
  will be too chewy (think muffins or quick bread). Cover
  and chill the batter for at least 1 hour and up to 6
  hours.

  Before you fry, check the consistency of the batter; it
  should be thick enough to hold its shape on a spoon. It
  will be thicker than most batters (such as muffin batter)
  and have a gritty texture. The batter can be thickened by
  sprinkling in more flour, or it can be thinned with a few
  drops of milk. Heat 2 or 3" oil to 350øF/175øC in a deep,
  heavy saucepan. (I used my big-ass cast iron skillet that
  is about 14" dia x 2 " deep.) Spoon into hot oil using 2
  spoons or a fancy ice cream scoop with the squeeze handle
  (I recommend the scoop). Drop 1 fritter into the hot oil
  and fry, turning it with tongs or a spoon so that it cooks
  evenly, for about 2 minutes on each side until it is a
  deep golden brown. Remove it with with tongs or slotted
  spoon & place on a plate lined w/ paper towels to absorb
  the excess oil. Check the size; it should be about the
  size of a golf ball, no larger. Taste this test fritter
  and adjust the seasoning and consistency if necessary.
  Salt plays an important role in cornmeal-based breads,
  enhancing the flavor of the corn and the cornmeal.

  Drop 5 or 6 fritters into the pot. There should be enough
  space for them to move freely. Cook 2 or 3 minutes a side
  until golden brown, turning to cook evenly. Remove, drain,
  and place on a plate lined w/ paper towels. Keep them in a
  warm oven while you continue to fry. Bring the oil back to
  350øF/175øC between batches. Serve as soon as possible.

  Notes: The only change I made to this recipe is the type
  of pepper. Next time I'll try a different kind.

  These are fantastic. I was a bit worried because any time
  I've had fritters in a restaurant they are little lead
  bombs. These, however, are light and airy. We had some
  plain, others we dunked into a chipotle ranch dressing
  spiked w/ lots of Tabasco Chipotle Sauce.

  Variation on Jasper White's Sweet Corn Fritters (From
  "Lobster at Home")

  FROM: Helen Gillis; Chile-heads List - 17 Aug 2008

  Uncle Dirty Dave's Archives

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... Where is human nature so weak as in the book store? - Henry Ward Beecher

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