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RECIPE #4196 - SPICY CORN DIPPERS, Monday, September 15, 2008

RECIPE #4196 - SPICY CORN DIPPERS, Monday, September 15, 2008

CREATED Sep 15, 2008

CATHERINE SWAFFORD / TENNESSEE STATE FAIR RECIPE CONTEST WINNER

4 cups water

2 cups grits

1 teaspoon salt

1/2 teaspoon garlic

2 tablespoons butter

1-8.75 ounce can whole corn undrained

2 tablespoons jalapeno peppers, chopped

Canola oil

flour

3 eggs, beaten

Mix water, grits, salt, garlic, and butter together in medium sauce pan. Bring to a boil and then take off heat. Add corn and jalapeno peppers. Pour into loaf and let chill until firm. Cut into squares and place on bamboo sticks. Dip in flour then in egg and then into the flour again. Deep fry in Canola oil until golden brown.

SWEET & SOUR SAUCE

2 tbsp. cornstarch

1/2 cup sugar

1/4 cup white vinegar

1/4 cup orange juice or pineapple juice

2 tsp. soy sauce

1/4 cup water

Combine ingredients in a small saucepan and bring to a boil. Simmer gently 5 minutes, remove from heat. Serve immediately or store in refrigerator and serve cold.