Corn fritters

BY: ANDREA ALDEN

Corn beignets are delicious little cakes filled with corn, similar to a fried pancake. They're just as typical of the South as biscuits and gravy and chicken and waffles. Since Corn Fritters Day was just around the corner, I just had to try this southern specialty. Like a cookie, only thinner, similar to a pancake, but less sweet, but with grilled corn kernels inside. Sweet corn, with its lightly toasted and light flavor, is the secret. It gives the pancake batter a whole new taste with its savory-sweet note. The different textures – crispy on the outside, tender on the inside thanks to the corn kernels – create a special kick. Dip these little treats into a roasted garlic dip – there’s nothing better.

INGREDIENTS

• Dip with roasted garlic
• 2 tbsp roasted garlic (about 3 large cloves)
• 1 cup sour cream
• 1/3 cup goat cheese, soft and unripened

Corn Beignets

• 1/3 cup flour
• 1/4 cup cornmeal
• 1/2 tsp baking powder
• 1/2 tsp Bone Dust barbecue seasoning
• Pinch of dried parsley
• 1/4 cup grilled corn (frozen, partially cooked corn works as well)
• Oil for deep frying

PREPARATION

1. First prepare the dip, because as you probably know, foods containing garlic always taste better after they have been allowed to rest for a while. Put all the ingredients for the garlic dip (except the parsley) in a blender. Mix in short bursts until smooth. Fold in the parsley and put everything in a sealable container until ready to use.
2. To make the beignets, mix together the flour, cornmeal, baking powder and Bone Dust seasoning. Add milk and corn kernels and stir until a thick mixture forms and everything is well mixed.
3. Set the side burner to medium and preheat a cast iron skillet like this one. Add enough oil to cover the bottom of the pan.
4. Once the oil is hot enough, carefully add a few tablespoons of batter to the pan. Use the spoon to flatten the beignets so that they are more like a pancake and cook a little faster.
5. When the bottom is golden brown, flip the corn beignets and fry on the other side for another 1-2 minutes. Remove the finished beignets from the pan and drain on kitchen paper while you prepare the rest.
6. Serve the corn fritters immediately with fresh dip and other southern dishes to taste.
7. I served my corn beignets with delicious maple garlic chicken and a fresh summer salad, but you can eat them on their own or serve them with your favorite dish, however you like.

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