Sweet Corn Fritters with Creole Remoulade
Sweet Corn Fritters adapted from Eating for England
Creole Remoulade adapted from Myrecipes
1/4 cup mayonnaise
1 tablespoon chives, chopped
1 tablespoon parsley, minced
2 teaspoons sweet pickle relish
2 teaspoons whole grain mustard
1 teaspoon capers, chopped
3-4 dashes hot sauce
1 jalapeño pepper, seeded and coarsely chopped
3 garlic cloves, crushed
1 bunch chives, coarsely chopped
1/4 cup cilantro
2-15 ounce cans sweet corn, drained
2 teaspoons salt
2 teaspoons chili powder
1 1/2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons vegetable oil
Combine the mayonnaise and the next six ingredients in a small bowl. Cover and refrigerate the remoulade sauce until serving.
In the bowl of a food processor, combine the jalapeño and garlic. Pulse 5-6 times. Add the chives, cilantro and corn and pulse 5-6 more times. Add the salt, chili powder, flour, baking powder and eggs and blend until smooth.
Heat the vegetable oil in a skillet over medium-high heat, swirling to coat the pan. Add 1 tablespoon of batter to the hot pan and flatten with the back of a spoon. Cook for about 2 minutes, then flip and cook for 2 minutes, until golden on each side. Place cooked fritters on a platter in a warm oven (about 180 degrees) while preparing the rest of the batter, until ready to serve.
To serve, top warm fritters with 1 teaspoon remoulade sauce. Garnish with crumbled bacon, cherry tomato halves, cilantro, chives or cheese.
Make Ahead: The remoulade sauce can be made up to two days in advance. The fritters can be made several days (or weeks) in advance and frozen in an airtight container, with parchment paper between layers. Defrost the fritters in the refrigerator. Arrange the fritters on a baking sheet in a single layer and re-heat in the oven at 220 degrees for 20-25 minutes.
Belle of the Kitchen