Giada chessy corn fritters full#
Full of corn and green onions, they are the perfect vehicle for the Roasted Crema that I chose to pair with them. These Savory Corn Cakes are perfection in a savory pancake. And then…my eyes fell on a recipe for Savory Corn Cakes. What would I make first? Would I whip up a batch of cajeta? Or maybe some Navajo fry bread? What about Fried Sage Smashed Potatoes? My mind whirled with the possibilities (while Boyfriend’s whirled with the fact that I was reading a cookbook in bed like it was a novel). The photos are beautiful, the recipes are delicious, and the writing is flawless – but most of all, this book is smart. Meagan has really done her research with this book she has delved into traditional ingredients and flavors, and shares the history behind the dishes to which she has added her own twists.Īs I started flipping through the book, I was unsure of where to even begin. I was thrilled to receive what I hope is the first of many cookbooks by her, and let me tell you – this book did not disappoint. Meagan is funny, smart, and creates mouthwatering recipes using flavors inspired by her current home in the heart of the southwest. Hold your horses, I’ve got all of those coming up soon.īut for now, let’s talk about these Savory Corn Cakes with Roasted Crema, shall we? This recipe comes from The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi, the blogger behind Scarletta Bakes. Historically, you’d probably expect plenty of sugar, butter, and too-tight pants. Oh, wait, you kind of want to curl up and sleep until Christmas, too? At least we aren’t alone.Īdmittedly, my first post-Thanksgiving post (how many times can I use the word “post” in one sentence?) isn’t what you might have expected out of me. Thanks so much Bettycook for a great recipe.Hellooooo! Happy week-after-Thanksgiving! Thought they may need a green onion dip or topping to really hit the spot but they didn't need anything. The addition of parmesan cheese or percorino romano might take these over the top over the top again. So good, I'll bring them to the next pot luck with the gals and see if they can detect what's in these fritters. I used 2 tablespoons of the mix in the fritters. Didn't have the Italian Dressing Mix (IDM) so I made a recipe by the same name on this site and greatly reduced the salt to 1 teaspoons in the IDM.
Each side took 2-3 minutes to get golden brown. I made bigger fritters using 1/3 to 1/2 cup batter for each and then pressed down with back of spatula to flatten them. I used a 12 inch skillet and placed 1 tablespoon oil spread with a brush for each batch. Plan to freeze some and reheat in the toaster over. So good in fact, I made a second batch right after the first bite of the first batch and I'm single. And, no leftovers at all-phenomenal with a little aioli garlic mustard sauce on top, too! mmMMMmmm.
Will stick this one in the recipe box to use again & again. It's a very flexible recipe-heat it up, mellow it out-all in your personal taste & preferences. I can see adding leftover mashed potatoes to the mix, kale, or artichoke hearts next time. Once it fried in the olive oil (with a wee bit of butter cut in), it was amazing! Thank you for this. but it still was lacking punch, so I added quite a bit of salt and then some paprika. Next time I'll get another head of cauliflower! As we don't keep Italian dressing in the house I just added a mix of what might be equivalent: marjoram, sweet basil, kelp, freshly squeezed garlic, chives, parsley, tarragon, thyme, celery salt. We only had one head of cauliflower, so I cut recipe in half. Read all reviews before starting, so I food processed yellow banana peppers and red onion in with the cauli.
This is a "wow" on the tongue! I was pleasantly surprised.
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