ME AND MY COUNTRY KINFOLKS
5 (12 oz.) cans drained whole kernel corn, 3 (8 3/4 oz.) cans cream-style corn, 2 eggs, 4 tablespoons molasses, 2 1/2 tablespoon fresh chopped serrano peppers, 1/3 cup grated sharp cheddar cheese, 1 tablespoon self-rising flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, oil for frying.
In a bowl combine all of the ingredients, except the oil, mix well. Taste adjust salt and pepper as needed. Scoop up a heaping tablespoon of the fritter mixture roll into a ball set aside. Pour approximately 2 inches of oil into a heavy skillet. Heat the oil to hot, with a slotted spoon add the fritters to the hot oil, fry until golden brown on all sides. Remove from the skillet and drain on a wire rack. These fritters are truly a treat when served with SWEET SPICY AIOLI SAUCE: 1 cup mayonnaise, 2 tablespoons sriracha hot sauce, 1/2 tablespoon raw honey, 1 lime juice and zest, 1/2 tablespoon minced garlic, dump in a bowl and mix well.
What’s your special country fritter dish and dipping sauce?
