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SKILLET CORN FRITTERS WITH SPINACH AND HONEY Jalapeño CREAM.
by Olivia Moore
One of my favorite classic country foods has got to be corn fritters! These corn fritters are so delicious and easy to make! Here I would like to share with you one of the best Cast iron FRYING recipes. It is skillet corn fritters with spinach and honey Jalapeño cream. The inside of this delicious fritters are soft and moist while the outsides are crunchy and golden. This corn fritter is really special and flavorful. The sweetness and spicy cream paired with the hot crispy fritters, I must say nothing can compare with this delicious dish. And nothing can warm up a cool night like a plateful of this corn fritters. Hope you like this chewy comfort food! Here is the recipe. Hope you will enjoy it.
SKILLET CORN FRITTERS WITH SPINACH AND HONEY Jalapeño CREAM
1/4 cups sweet yellow corn
1/2 cups white whole wheat flour
1 cup milk use coconut (almond milk for Vegan version)
4 ounces chopped fresh spinach
6-8 ounces marinated artichoke hearts (chopped)
1 teaspoon baking powder
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
4-8 ounces brie chopped
1/3 cup canola oil
Sweet Honey Jalapeño Cream:
1 ounce can full-fat coconut milk cold
2 jalapenos seeded (chopped)
2 tablespoons honey
Put the flour, 3/4 cup of the corn, brown sugar, baking powder, pepper and salt to a food processor. Then pulse until blended together, and transfer mixture to a large bowl.
Whisk in remaining corn and milk and mix until well mixed and no remain lumps. Then stir in the spinach, artichokes and chopped brie until it becomes a very thick pancake batter.
Grease the Cast iron skillet evenly and heat over medium high heat. Once the oil is hot add 1/4 cup of batter to the pan and then quickly smooth the batter out to pancake-like shape. Cook for about 3 minutes each side until browned and crisp all over.
Remove and repeat with the remaining batter until all the batter has been used.Thencool for few minutes. You can serve with the Sweet HoneyJalapeño Cream.
Sweet Honey Jalapeño Cream:
Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour the coconut water into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 minutesuntil soft peaks form. Beat in the honey andstir it in the chopped jalapeños. Then place in the fridge until you are ready to use.
I have to say it is a great way to use up leftover corn and all the ingredients are cheap. Small amount of ingredients makes a nice quantity. I also used some chopped up marinated artichoke hearts in the batter and I find that they give a nice subtle flavor to the fritters. And when frying, make sure you keep an eye on the temperature on your thermometer. Keep adjusting the level of heat on the burner to try and keep the temperature at 375℉as much as possible for the best results. And you need always take care around hot oil. Never leave it unattended even for a moment. Be sure that kids and pets are well away from the cooking area. You can enjoy this delicious recipe on your own. These fritters are perfect for breakfast or as a snack during any time of day. Since morning is the busiest time during the whole day, I hope you can make this easy but flavorful corn fritters in the morning for your family and serve with a cup of milk.
There is nothing wonderful like wandering through an apple orchard on a crisp fall day with a cold cup of apple cider in one hand and a donut in the other. And these are fluffy with crunchy exteriors and warm spice, and they are the perfect way to welcome the season. Next time, I will share with you one of my favorite desserts----One Pan Apple Cider Donuts. They're not exactly apple cider flavor though and a little sweeter than normal plain donuts. The outside is incredibly crispy and the inside is super tender. All you need do is to combine a fragrant batter that made with apple cider and fried. When the donuts are warm and soft, top them with a complementary spiced sugar glaze. These are a must making for every weekend this fall. Hope you like it.
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