Working on a new menu for Applewood and thought an additional appetizer or two was needed… An idea for these fritters came up; yet to be tested but I have high hopes- I’ll keep you posted!

Corn and apple fritters

Makes 4-6 servings

2 cups fresh corn kernels (or frozen corn, thawed)
1/2 cup diced red apple
1/4 cup chopped scallion
2 tablespoons minced cilantro
2/3 cup all-purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon baking powder
1 large egg, beaten
1/3 cup half and half
4 tablespoons (1/2-Stick) butter, melted
Oil (for frying)

In a bowl, combine corn, apple, scallions and cilantro; set aside.

Stir together flour, salt, sugar, pepper and baking powder; set aside.

Combine egg 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 fritters to avoid hot oil splatters.

I’ll be serving these with a spicy roasted green chili and roma tomato relish; recipe to follow…