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Corn - Jalapeno Fritters - Sl 10/96 Recipe

Corn - Jalapeno Fritters - Sl 10/96 Recipe

Yield: 2 Dozen
Recipe by luhu.jp

Ingredients:
2 cup: Milk, divided
1 cup: Quick-cooking yellow grits,
3 tbsp: Butter or margarine, softened
1 tsp: Baking powder,
1 tsp: Salt,
2 large: Eggs, lightly beaten
1/4 cup: Red bell pepper, finely chopped
1/2 cup: Green onions, finely chopped
1 tsp: To 2 tsp jalapeno pepper, minced and seeded
2 tbsp: Fresh basil, finely chopped
1 cup: Fresh or frozen corn, thawed
1/4 cup: All-purpose flour,
2 tbsp: Olive oil, divided
Garnish: sour cream,

Directions:
Combine 1/2 cup milk and grits.

Heat remaining 1-1/2 cups milk in a medium saucepan over
medium-high heat until boiling. Add grits mixture, stirring
constantly with a whisk. Cook 2 minutes or until mixture has
thickened.

Remove from heat, and pour into a large bowl; cool slightly. Add
butter and next 9 ingredients, stirring well.

Heat 1 tablespoon olive oil in large nonstick skillet or griddle
over medium heat until hot.

Pour one tablespoon batter for each fritter into hot skillet, and
cook fritters until tops are covered with bubbles and edges look
cooked; turn and cook other side. Repeat process with remaining
olive oil and batter. Garnish, if desired. Yield: two dozen.

Helen H. Maurer of Florida, in October, 1996 "Southern Living". Typos
by Jeff Pruett.


Source from luhu.jp

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