irections for sauce:
This recipe makes enough sauce for about
ake a few seconds.). *For best results use a non-stick
edium low so that the fritters cook gently. When golden brown
hisking (an electric whisk works best). Add 1 - 3 tablespoons water
o serve the corn fritters. The topping is best prepared at least
ntil needed.
FRY THE FRITTERS:.
Place oil in a
Peel and devein the shrimp; cut into 1/2 inch pieces.
Combine the shrimp, corn and next 9 ingredients in a large bowl; stir well.
Pour oil to a depth of 1 inch in a heavy saucepan; heat to 375 degrees. Drop shrimp mixture by tablespoonfuls into the hot oil; fry 2 minutes on each side or until golden. Do not crowd the fritters, cook in batches. Drain on paper towels. Serve immediately with sauce.
Sauce:.
Combine all ingredients; stir well.
serving dish for the fritters in the oven to preheat
ith a little whipped cream (recipe follows) or cinnamon on top
he hot oil and fry fritters until golden brown, about 3
Mix corn, onion, egg, parsley and seasonings in a mixing bowl. Add flour to make a thick paste. Add beer, enough to make a thin batter.
Let batter sit for about 15 minutes to thicken slightly. Fry by dropping spoonfuls of batter into hot oil.
(I use a frying pan with about 1-inch of oil.) Turn fritters when golden brown and fry on the other side until done.
Drain on towels. Serve hot, alone or with salsa for dipping.
In a bowl combine egg, Parmesan, Bisquick, salt, pepper, and milk with the can of creamed corn and stir well.
Heat cooking oil in a frying pan and drop the fritter mixture by spoonfuls into the oil. Brown on each side.
Goes well with seafood for dinner or served with syrup for breakfast.
Makes 6-8 fritters.
ot oil and cook the fritters for 3 to 5 minutes
For the fritters, mix cheeses, egg and flour
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
Conch Fritters:
- Preheat oil to 325\u00b0F.
- Use blender to chop up the conch.
- onions and garlic.
- celery and carrots.
- mix remaining ingredients into mixing bowl.
- add more flour for sticky consitancy.
- use 2 spoons to work batter into a 1 inch ball.
- place the 1 inch ball into oil and cook until golden.
Dipping Sauce.
1 cup Sour Cream.
1 tbsp relish.
2 tbsp orange french dressing.
1/2 tbsp lemon juice.
1 tbsp sugar.
- combine and chill.
- salt to taste.
nd set aside.
Fritters
1. Pour the butter
xtra flour. The consistency of fritters can vary a little just
he refrigerator to get the best taste out of the chicken