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Applewood Dinner Menu -November 3, 2011

These sweet corn fritters are to die for right now with the late summer corn in full swing. Crisp kernels, right off the cob, fresh and full of sugar make for an amazing treat. Hatch New Mexican roasted green chilies are my preference, but just about any good quality canned chili will work for this recipe. They make for a great appetizer but certainly are also an excellent side dish for a grilled flank steak or perhaps fish; and go without the apple sauce if the fritters are served as an accompaniment. This is definitely a fairly season item, but don’t fret as canned or frozen corn also works quite well, so enjoy them any time of year!

Corn fritters with roasted green chilies

Makes 4-6 servings
4 cups fresh corn kernels
1 cup roasted, peeled diced green chilies
1 tsp. minced oregano
1 tsp. minced sage
2 tbl. flour
2 tbls. corn meal
2 tbls. corn starch
2 tbls. minced fresh chives
Salt and black pepper
1/4 teaspoon baking powder
2 large eggs, beaten
1/3 cup half and half
4 tbls. butter, melted
Oil (for frying)

Preparation:
Stir together all the dried ingredients including the herbs; set aside.

Combine the beaten eggs, half and half and melted butter. Make a batter beating egg mixture into flour mixture. Stir corn mixture into batter.

In a skillet, heat 1/4-inch of oil on medium-high heat (about 350 degrees F).

Using a small scoop or large spoon, drop batter into hot oil, pressing lightly if needed to flatten slightly. (For appetizer-size flitters, use 2 to 4 tablespoons batter; for fritters to serve with entrees, use 1/4- to 1/2-cup batter.) Fry 3 to 4 minutes, turning once, until browned on both sides. Take care when flipping flitters to avoid hot oil splatters. Place the fritters on a cookie sheet and continue to fry fritters until batter is finished. Place fritters in a 350 degree oven for 5-6 minutes to finish cooking and serve immediately with apple sauce.

For the apple sauce-

2 apples, peeled and finely diced
1 tbl. brown sugar
1 tbl. apple cider vinegar
½ tbl. fresh lime juice
2 tbls. minced fresh chives
Simmer the apple in the liquids until tender, about 10 minutes. Cool and puree the stir in the chives. Serve with the corn fritters. Enjoy!

These awesome cakes are way better then crab cakes, at least during peach season!