GMA Recipe: Sweet Corn Fritters with Creole Dipping Sauce

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Sweet Corn Fritters with Creole Dipping Sauce
From Chef and author Emeril Lagasse
1998

Ingredients

1 tablespoon olive oil

1/2 cup chopped onions

1/4 cup brunoise red peppers

1/4 cup brunoise yellow peppers

2 cups sweet corn kernels, (about 4 medium ears)

2 tablespoons chopped garlic

1/4 cup chopped green onions

3 eggs, beaten

1 1/2 cup milk

2 teaspoons baking powder

1 cup masa flour or cornmeal

2 1/4 cup flour

dash of Worcestershire Sauce

dash of Crystal Hot Sauce

Solid vegetable shortening for deep-frying

Creole seasoning

2 cups Creole Dipping Sauce

Directions

1. Preheat the oil for frying.

2. In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, peppers, corn and garlic.

3. Season with salt and pepper. Saute for about 2 minutes, or until slightly wilted.

4. Stir in 1/4 cup of the green onions. Remove and set aside to cool. Beat the eggs and milk together. Season with salt and pepper.

5. Add the masa, flour and baking powder, beating and incorporating until the batter is smooth.

6. Fold the corn mixture into the batter. Season with salt and pepper. Season with a dash of Worcestershire Sauce and hot sauce. Set aside.

7. Drop the batter, a heaping tablespoon at a time, into pan of hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Fry until golden brown, about 4 minutes.

8. Remove and drain on two separate paper-lined plates. Season with Creole seasoning.

9. Serve the beignets with the dipping sauce on a platter.

Yields: 6 to 8 servings

Creole Dipping Sauce

Ingredients

1 egg

1 tablespoon minced garlic

2 tablespoons fresh lemon juice

1 tablespoon chopped parsley

2 tablespoons chopped green onions

1 cup olive oil

1/4 teaspoon cayenne

1 tablespoon Creole or whole-grain mustard

1 teaspoon salt

Directions

1. Put the egg, garlic, lemon juice, parsley and green onions in a food processor and puree for 15 seconds.

2. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend.

3. Cover and let sit for 1 hour in the refrigerator before using. (Best if used within 24 hours.)

Yields: 1 1/3 cups