PREP/COOK TIME: 25 – 30 Minutes
Yields 10 – 12 Fritters

INGREDIENTS

1 Cup – Vegetable Oil or Corn Oil

½ Cup – All Purpose Flour

½ Cup – Italian Seasoned Bread Crumbs

1 Tsp – Baking Soda

1 Tsp – Baking Powder

½ Tsp – Table Salt (or 1 Tsp of Kosher Salt)

½ Tsp – Paprika

½ Tsp – Ground Cumin

½ Tsp – Course Black Pepper

1 Tsp – Distilled White Vinegar

1 Cup – Cold Water

1 Cup – Frozen Sweet Corn (or, should you have it on hand and the time to do it; fresh corn shucked and cut from the cob.)

THE NITTY GRITTY

In a medium mixing bowl, combine dry ingredients and whisk thoroughly. Add water and vinegar and beat till batter forms. Add corn and fold into fritter batter till well blended.

In a large non-stick pan, heat oil at medium heat till rippling appears. Using two tablespoons, drop heaping amounts of fritter batter into hot oil, allowing to set for at least 30 - 45 seconds before reducing heat to medium. Once bubbles begin to form, return heat to high and flip fritters over using a stainless steel spatula or fork. Cooking time is roughly 2 - 3 minutes each side or till fritters are a deep golden brown. Remove fritters and drain on paper towels. Season with salt while still warm.

NOTE: If you're making double or triple batches of this recipe, drain the fritters first on paper towels before placing them on a baking sheet lined with parchment paper; keeping them warm in a 250° F oven till ready to serve.

BLACK PEPPER HORSERADISH VEGENAISE

INGREDIENTS

½ Cup – Vegenaise

2 Tb – Prepared Horseradish

1 Tsp – Dijon Mustard

½ Tsp – Course Black Pepper

Not Vegan? Replace Vegenaise with ¼ Cup Mayonnaise / ¼ Cup Sour Cream and add a few dashes of Worcestershire Sauce for extra kick.

THE NITTY GRITTY

Mix well. Season with salt to taste.

Make a triple batch. This sauce is wonderful with crudite or in sandwiches. Kills on Portobello Burgers.

JULY 23, 2018