Sweet Corn Fritters w/Creole Dipping Sauce
Recipe provided by Chef Brian Clark
Yields 20-40 Fritters
Ingredients:
- 3 cups corn
· 2 tablespoons olive oil
· 1 large yellow or Spanish onion small diced
· 1 cup red peppers diced
· 1 cup yellow pepper diced
· ¼ cup garlic gloves minced
· 1 cup sliced green onions
· ½ cup fresh chopped Italian parsley
Batter Mix:
· 5 beaten eggs
· 2 ½ cups milk
· 2-3 teaspoons of baking powder
· 1 ½ cups of flour
· Few dashes of Worcestershire sauce
· Few dashes of hot sauce or Tabasco
· Few pinches of Cajun spices (can purchase at your local market)
Directions:
· Heat oil in pan add the onions, peppers, garlic, green onion, and parsley
· Sautee until peppers are soft about 4 minutes and remove from heat
· Mix the eggs and milk together, add the rest of the batter ingredients until batter is smooth
· Fold in pepper mixture into batter
· Heat a pan or fryer basket of canola oil until temp is 350 degrees
· Drop small spoonfuls of batter mix into oil rolling them to coat all sides
· Fritters with begin to float when done, place on paper towel and keep warm in oven
· Continue to finish in batches
Creole Dipping Sauce
· Place the following ingredients in a food processor
· 2 tablespoons of minced garlic
· 3 tablespoons of lemon juice
· ½ cup chopped parsley
· ½ cup chopped green onions
· 2 tablespoons spicy mustard
· 2 eggs
· 1 teaspoon of cayenne pepper
· Few dashes of Tabasco
· While processor is running slowly add 1 ½ cups of olive oil
· Season with salt & pepper
· Cover dipping sauce and refrigerate for at least 30min before serving
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Caramelized Onion, Mushroom, & Swiss Puff Pastry Tartlet
Yields 16-3inch tartlets
Add some attitude by including baby Cajun shrimp, Italian sausage, or pesto chicken!
Ingredients:
· 2 tablespoons olive oil
· 1 large yellow or Spanish onion sliced thin
· 2 tablespoons of butter
· 1 cups sundried tomatoes
· 3 garlic gloves minced
· 1 tablespoon fresh thyme
· ½ cup fresh chopped Italian parsley
· Salt & pepper to taste
· ½ cup white wine (may use vegetable broth or chicken broth)
· 2-3 sheets of puff pastry (thawed)
· 2 cups shredded Swiss cheese (may use a mixture of Gouda as well)
· 2 eggs beaten
Directions:
· Preheat oven 400 degrees and line a sheet pan with parchment paper
· Heat olive oil in pan and cook onions until they are caramelize about 15-20 minutes
· Add butter, mushrooms, & garlic cook until mushrooms are soft
· Add fresh herbs, sundried tomato, and white wine and cook for 2-3 minutes
· Stir in salt and pepper and remove from heat
· Take your puff pastry sheet and brush with egg wash
· Using a 1 cup measuring device cut out small circles about the size of a spaghetti sauce jar top.
· Using a smaller device such as a 2oz ramekin or cookie cutter press inside the circles to slightly score the puff pastry
· Top the inside of the puff pastry with about a spoonful of the onion filling, top with shredded cheese and bake for 15-20 min.
· Sprinkle with chopped parsley and serve with suggested horseradish cream sauce.
