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CHILE AND CORN FRITTERS
4 Green anaheim chiles
3 c Corn kernels, scraped from
— the cob
3 Green serrano chiles, seeded
— & chopped
1 ts Salt
1/2 ts White pepper
3 tb All purpose flour
3/4 c Ghee
-JULIENNE OF APPLES-
1 tb Ghee
6 sm Green apples, cored &
— julienned
1/2 ts Celery seed
Roast the anaheim chiles, then peel, seed and dice them. Process the corn
in a food processor until it resembles a puree, about 2 minutes. Scrape
down with a spatula and process for another minute. In a bowl, mix together
the corn puree,the chopeed chiles, salt, and pepper. Slowly add the flour,
small amounts at a time, while stirring. In a medium saucepan, heat the
clarified butter over high heat. Using a large cook’s spoon or serving
spoon, gently drop spoonfuls of the batter into the hot butter. When the
edges are brown after about 2 minutes, turn the fritters over and cook
another 2 minutes. Remove the fritters and allow them to drain on paper
towels. In another saucepan over medium high heat, melt the unsalted
butter, add the apples and the celery seed, and saute about 3 minutes,
until they begin to soften. Serve hot with the fritters.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
Yields
12 Fritters
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