Corn Fritters With Roasted Garlic And Parsley Dipping Sauce

Recipe Ingredients

		Canola or corn oil - for frying
3/4 cup	177ml	Milk
4 oz	113g	Butter
1 cup	62g / 2.2oz	Self-rising flour
4		Eggs
1 1/2 cups	93g / 3.3oz	Fresh corn kernels
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
		== ROASTED GARLIC-PARSLEY DIPPING SAUCE ==
1/4 cup	36g / 1.3oz	Chopped parsley
2 tablespoons	30ml	Roasted garlic - (abt 6 cloves)
1 cup	237ml	Sour cream
3 oz	85g	Goat cheese
1 teaspoon	5ml	Finely-chopped jalapeño - (to 2)
		Salt - to taste
		Freshly-ground white pepper - to taste
		Chopped parsley - for garnish

Recipe Instructions

Fill a deep pan or deep-fryer with oil 3 to 4 inches deep, and heat oil to 365 degrees.

In a medium saucepan, bring milk and butter to a boil. Add flour, and beat with a wooden spoon until it pulls away from the sides of the pan. Off heat, beat in eggs one by one until each one is completely incorporated. Fold in corn and season with salt and pepper.

Drop into hot oil using a small ice cream scoop or piping bag. Let fritters cook for 3 minutes or until lightly browned and crispy. Drain on paper towels. Serve with the Roasted Garlic-Parsley Dipping Sauce. Garnish with chopped parsley.

For the Roasted Garlic-Parsley Dipping Sauce: Place everything in blender or food processor and blend until smooth.

This recipe yields 4 to 6 servings, 14 to 16 fritters.

Source:
MELTING POT with Tanya Holland - (Show # MP-1C09) - from the TV FOOD NETWORK

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