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RECIPE # 4676 CORN & JALAPENO FRITTERS Monday July 25, 2011

RECIPE # 4676 CORN & JALAPENO FRITTERS Monday July 25, 2011

CREATED Jul 25, 2011

CAROL MICHAEL / FRONT PORCH RESTAURANT, DICKSON

2 cups milk, divided

1 cup quick-cooking yellow grits

3 tablespoons softened butter

1 teaspoon baking powder

1 teaspoon salt

2 large eggs, slightly beaten

1/4 cup red bell pepper, finely diced

1/2 cup green onion, chopped

1 to 2 teaspoons jalapeno pepper, seeded & minced

2 tablespoons fresh basil, finely chopped

1 cup fresh corn, cut from cob (2 ears)

1/4 cup flour

2 to 3 tablespoons olive oil, divided

Combine 1/2 cup of the milk and grits. Set aside.

Heat 1 1/2 cups milk until boiling, then add grits mixture. Whisk constantly for two min. until grits are thick. Pour into a large bowl and allow to cool slightly. Add butter and remaining ingredients--except olive oil. Stir well.

Heat 1 tablespoon olive oil in non-stick skillet, medium heat, until hot. Pour about a tablespoon of batter for each fritter into hot skillet. Cook until tops begin to form bubbles and edges are browning. Turn and finish cooking.

Makes 2 doz fritters. Good served with sour cream or red pepper relish. ENJOY!