"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chile Corn Fritters Recipe

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This recipe for Chile Corn Fritters, by , is from Gails Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen
Added: Friday, August 21, 2009


2 Eggs -- separated
12 ounces Beer
1 cup Biscuit Mix
1 cup Cornstarch
10 ounces Corn, frozen -- thawed
1 small Onion -- finely chopped
1 medium Anaheim Chili Pepper -- finely chopped
2 tablespoons Cilantro -- minced, fresh
1 teaspoon Cumin Powder
1/2 teaspoon Ground Red Pepper -- not cayenne
1 tablespoon Lime Juice

Combine egg yolks and 1 cup of the beer in a small bowl. Set aside. Mix
dry ingredients in a medium bowl and set aside. Mix corn, onion, pepper,
cilantro, cumin, ground pepper, and lime in a large bowl. Add liquid and
mix thoroughly. Stir in dry ingredients, adding more beer if the batter is
too thick to stir. Cover with plastic wrap, and refrigerate for 1 hour.
Heat 3 inches of vegetable oil in a skillet or deep fat fryer and prepare
paper towel over parchment (grocery bags work) on a sheet pan (for
draining). While the oil is heating, beat the egg whites to stiff peaks
with electric mixer. Fold gently into the fritter batter. Drop batter, by
tablespoonful, into oil and fry until golden brown. Turn with a mesh scoop
or slotted spoon. Drain thoroughly.

To prepare seafood fritters, follow ingredients for Corn Fritters but
substitute: 1 1/2 cups clam juice for beer; green onion for yellow; 1 cup
finely chopped, drained (add any drained liquid to clam juice) firm-
textured seafood for corn; 1/2 tsp. crushed red pepper flakes for ground red
pepper. Eliminate Anaheim pepper and cumin. Add 1 tsp. Worcestershire and
2 limes, cut into wedges. Squeeze 1 tbsp. lime juice into batter. Serve
remaining wedges with the fritters. Prepare batter and cook as directed




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