| Corn - Jalapeno Fritters
2 cups of milk, divided
1 cup of quick-cooking yellow grits
3 tablespoons of butter or margarine, softened
1 teaspoon of baking powder
1 teaspoon of salt
2 large eggs, lightly beaten
1/4 cup of Red bell pepper; finely chopped
1/2 cup of green onions, finely chopped
1 - 2 teaspoons of jalapeno pepper, minced and seeded
2 tablespoons of fresh basil, finely chopped
1 cup of fresh or frozen corn, thawed
1/4 cup of all-purpose flour
2 tablespoons of Olive oil, divided
Garnish: sour cream |
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Combine 1/2 cup milk and grits. Heat remaining 1-1/2 cups milk in a medium saucepan over medium-high heat until boiling. Add grits mixture, stirring constantly with a whisk. Cook 2 minutes or until mixture has thickened. Remove from heat, and pour into a large bowl; cool slightly. Add butter and next 9 ingredients, stirring well. Heat 1 tablespoon olive oil in large nonstick skillet or griddle over medium heat until hot. Pour one tablespoon batter for each fritter into hot skillet, and cook fritters until tops are covered with bubbles and edges look cooked; turn and cook other side. Repeat process with remaining olive oil and batter. Garnish, if desired. Yield: two dozen. Helen H.
Maurer of Florida, in October, 1996 "Southern Living [1-year] Southern Living".
Typos by Jeff Pruett.
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