Text 31436, 83 rader
Skriven 2012-11-29 10:30:28 av Dave Drum (1:261/38)
Ärende: SF Gate 1337
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Corn & Zucchini Baked "Fritters"
 Categories: Breads, Vegetables, Squash, Dairy, Cheese
      Yield: 24 servings

      2    Ears sweet corn
      2 sm Zucchini
      1 lg Shallot; minced
  1 1/4 c  All-purpose flour + more to
           - dust cheese
    1/4 c  Yellow cornmeal
    1/2 ts Baking powder
      2 ts Salt; to taste
           Black pepper
      3 oz Mild Gruyere or Parmesan;
           - grated (opt) *
    3/4 c  Whole milk
      1 lg Egg
      1 tb Melted butter
    1/4 ts Hot sauce; more to taste
    1/2 c  Creme fraiche, sour cream or
           - plain yogurt; lightened
           - with milk (opt)

  By Lynne Char Bennett, Chronicle staff writer

  These "fritters" provide more wine possibilities with
  sweet corn. An optional garnish of creme fraiche or sour
  cream lends a bit of tanginess, which bridges to crisp
  white wines. Light red wines are more likely to pair when
  the cheese is included.

  Preheat oven to 375øF/190øC.

  Bring a pot of well-salted water to boil. Blanch corn
  until crisp-tender, about 5 minutes. Remove and set aside.

  While the corn is cooling, cut the zucchini into small
  dice, discarding the seedy portion inside; there should be
  about 1 1/4 cups. Set aside in a medium-size bowl. Cut the
  corn kernels off the cob then add to the zucchini -- the
  amounts of each should be similar. Add the shallot.

  In a separate bowl, combine flour, cornmeal, baking
  powder, salt and black pepper; mix well. In another bowl,
  toss the moist Gruyere cheese, if using, with flour to
  just dust it; discard any loose flour (no flour is needed
  if you use Parmesan).

  In a small bowl, blend milk, egg and melted butter with a
  fork or small whisk. Add hot sauce to taste. Pour the milk
  mixture into the bowl of flour all at once. Stir until
  just combined then fold in the vegetables and
  three-quarters of the grated cheese, if using. Drop
  generous spoonfuls of batter (about two tablespoons) onto
  a parchment-lined baking sheet. Top with the remaining
  cheese. Bake until golden and a toothpick inserted into
  the middle of a fritter comes out clean, about 12-15
  minutes. If desired, run fritters briefly under the
  broiler to brown.

  Serve warm with an optional garnish of the lightened creme
  fraiche.

  * If you use a strongly flavored cheese, use less so the
  cheese won't overwhelm the fritter's vegetables. Or just
  sprinkle some cheese on top before baking.

  Makes about 2 dozen

  URL: http://sfgate.com

  MM Format by Dave Drum - 05 July 2012

  Uncle Dirty Dave's Archives

MMMMM

... I've known what it is to be hungry, but I always went right to a restaurant

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