Crispy Corn Fritters

I am not one to make recipes at home that require me to fry the food item, however, for some reason this recipe was calling to me. It was easy to make and I had most of the ingredients at home. We fried these puppies up last night and they did not disappoint--so delicious! 


Crispy Corn Fritters

Ingredients

• 2 tablespoons olive oil
• 1 cup (packed) grated zucchini
• 3/4 cup fresh (or frozen, thawed) corn kernels
• 1/4 cup finely chopped onion
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh cilantro
• 3/4 cup all-purpose flour
• 1/2 cup plus 2 tablespoons packaged corn muffin mix
• 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk
• 1 large egg, whisked to blend
• Vegetable oil (for frying)
• Spicy Rèmoulade

• Special equipment:

  A deep-fry thermometer

Preparation

• Heat olive oil in a large heavy skillet over medium heat. Add zucchini, corn, onion, and thyme and sauté until corn is slightly softened, about 3 minutes. Stir in cilantro and let cool.
• Whisk flour, corn muffin mix, sugar, and salt in a medium bowl. Whisk milk and egg in a small bowl to blend; whisk into dry ingredients. Add zucchini mixture; fold just to blend. Chill for 30 minutes.
• Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat to 325°. Working in batches, spoon batter into oil by heaping tablespoonfuls. Fry until golden brown, turning once. Using a slotted spoon, transfer fritters to paper towels to drain. Serve with Spicy Rémoulade.

Read More http://www.bonappetit.com/recipes/2011/10/corn-fritters-with-spicy-remoulade#ixzz1cGoL3qyw


Remoulade

Feel free to cut back on the cayenne to tame this tangy sauce.

Makes about 2/3 cup

Recipe by Maxcel Hardy

October 2011

Ingredients

• 1/2 cup mayonnaise
• 3 tablespoons coarse-grained mustard
• 2 tablespoons drained prepared horseradish
• 2 tablespoons chopped scallions
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon fresh lemon juice
• Kosher salt
• Freshly ground black pepper

Preparation

• Whisk first 7 ingredients in a small bowl. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover and chill.

Read More http://www.bonappetit.com/recipes/2011/10/spicy-remoulade#ixzz1cGoj9Ey9