Tuesday, August 4, 2015

Corn And Ham Fritters and creamed corn

Corn And Ham Fritters

Serves 6-8
  • 1 1/4 cups all-purpose flour
  • 1 cup creamed corn (recipe here)
  • 3/4 cup ham, cubed
  • 1/2 cup whole milk
  • 2 large eggs
  • 1 shallot, diced
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons baking powder
  • kosher salt and freshly ground pepper, to taste
  • canola or vegetable oil, for frying
  1. In a small bowl, whisk together flour, baking powder, salt and pepper, and set aside.
  2. Heat olive oil in a medium pan or skillet over medium-high heat and sauté shallot until softened and tender.
  3. Add ham and cook for 3-5 minutes, or until lightly browned. Remove from heat and set aside.
  4. Pour 1/4-inch canola oil into a heavy-bottomed pan or skillet over medium-high heat until oil is shimmering and sizzles when water is sprinkled into it.
  5. In a large bowl, beat milk and eggs together until combined, then stir in flour mixture and stir until smooth.
  6. Mix in creamed corn, ham and shallot until incorporated.
  7. In batches, drop large spoonfuls of corn mixture into hot oil and fry for 2-3 minutes (per side), or until golden brown.
  8. Remove to a paper towel-lined plate to drain, then serve hot.

Recipe adapted from Group Recipes

Rudy’s Slow Cooker Creamed Corn

Serves 6-8
  • 2 1/2 pounds frozen corn kernels
  • 1 cup heavy cream
  • 1 (8 oz.) package cream cheese, room temperature
  • 1/2 cup parmesan cheese, grated
  • 6 tablespoons unsalted butter, room temperature
  • 1 tablespoon sugar
  • kosher salt and freshly ground pepper, to taste
  1. Whisk together heavy cream, cream cheese and butter in slow cooker until mostly smooth.
  2. Stir in corn, parmesan cheese and sugar, then season with salt and pepper.
  3. Cover slow cooker and cook on low for 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is tender-crisp.
  4. Serve hot and enjoy!
Recipe adapted from Seeded At The Table

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