Woo Hoo Corn Fritters!!

Since I saw the post from adaptations on Corn fritters I've had an insane craving for them.. I did banana fritters Sunday and they were amazing (unfortunately, the pics were not.. But the camera has been returned and next week I'll work on getting a new one, for now you will have either cell phone pics. or none at all.. sorry) My stomach doesn't fare well from deep fried things, so I wanted something with a little less oil so I set myself on a search and came up with this recipe from Taste & Tell, who proclaimed their greatness even though her mouth was partially numb (what a trooper!) I had to go with her recipe.. with just a few modifications..

Here's the recipe:
Cheddar Corn Fritters
adapted from Vegetables by the Culinary Institute of America

Makes about 16 fritters

3/4 cup flour
2 teaspoons sugar
1 teaspoon chili powder
salt and pepper to taste
3 ears corn, plus corn milk (or 2 cups corn kernels)*
3 tablespoons diced red or green bell pepper
2 large eggs, lightly beaten
1/2 cup water
1/2 cup grated Cheddar cheese
2 tablespoons melted butter
Vegetable oil for pan frying

If using fresh corn, bring a large pot of water to a boil. Add the shucked and cleaned corn to the water and boil for 3 minutes. Remove from water. *Cut kernels from ears of corn and then scrape the cobs with a table knife to release all the milk. Catch this milk in a bowl and add to the batter. Stir together flour, sugar, chili powder, if using, salt, and pepper in a mixing bowl. Set aside.

Combine corn and corn milk, if available, bell pepper, if using, eggs, water and cheese in a bowl. Add to flour mixture all at once. Stir just until batter is evenly moistened. Stir in melted butter.

Pour oil into large skillet to a depth of 1/4 inch. Heat over medium heat until it registers 350 degrees on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. Pan fry on the first side until golden brown and crisp, about 2 minutes. Turn once and fry until golden brown on the second side, 2 minutes more. Drain fritters on absorbent towels and season with salt.

If needed, you can keep the first batches of fritters warm in an oven at 200 degrees while you finish frying the rest. Serve at once.

the only minor modifications I made was I used a bit less oil and I omitted the peppers. I used an ice cream scooper to measure them into the oil and then flattened them with the spatula and they were extremely delicious.
to Taste & Tell for posting this super recipe that was a hit in my house tonight. I served these as a side to grilled chicken and used my Cumin Lime dressing as a dip and it was unbelievable!

Maybe one of you can help me out with this recipe..

I used to work at a restaurant called The Emerald Planet in NYC, I worked at their Rockefeller Center store up until they closed that location. Their flagship store downtown is still open, but I so rarely find myself in that part of town since moving and kick myself when I find myself craving a 'Casa Blanca' Wrap and for the life of me I just can't manage to replicate their {unbelievably good] Chermoula sauce which is ultimately a garlic yogurt sauce with cilantro (and OMG how I freaking Hate cilantro) but there was always something about that sauce that was just so dang good. (and why I gained around 10 pounds when I worked there, lol) No chermoula recipe that I've come across even remotely resembles what the cook there made and I don't think they'd bee too keen to me calling them and asking for the recipe.. especially since I don't think anyone I know works there anymore... but hey, if you happen to remember me, please throw me a line.
Now, I don't so much hate cilantro as I detest it.. I can't stand the way it tastes and the smell makes me want to be physically ill.. I just can't handle it.. I found a 'garlic yogurt sauce' recipe (while being unbelievably bored at work) and searching the internet which may resemble the recipe (this was close to 7 years ago that I worked at this place, but not since I've had the wrap) and I suppose I can use parsley to substitute the cilantro, I guess I will try it tonight for dinner and see what the results are (and I will update the post as well, I haven't yet returned that camera yet so pictures may follow.. or may not, depending if it's raining or not on my way home tonight.. I just had other things on the agenda last night like stopping at the supermarket and I just really wasn't in the mood to deal with {possibly} bitchy people when I had a day full of it, lol.. maybe tomorrow.. although I only have until Sunday to do the return.. it will get done (or at least a valid attempt will be made) just really pisses me off that the camera will not work with all the features without the "optional" memory card.. there is no way it's really optional if you're not getting all the features without it.. GRR!!

I'll be back here later with the results of dinner.. but for now..
Ciao :o)

I had no idea what I was going to make for dinner tonight.. I had a pack of chicken thighs in the fridge, but I'm so tired of marinating it and throwing it on the GF grill.. so I had to RecipeZaar it.. and Low in behold there it was in my cookbook...

Ranch Chicken thighs.. I last made them months ago, back when I didn't think I was melting from the inside out when I put the oven on for any extended period of time.. but I had to brave it tonight, I was desperate for something other than 'grilled and marinated' I wanted some flavorful and juicy chicken..

OH MY GOD they were so good and if my camera were cooperating with me I would have pictures, but the poor thing is just dang dead tonight, I really have to get a new camera soon.. I will try again later.. but I'm not sure if it's just the batteries that need charging or something more..

anyway, here's the recipe:

Ranch Chicken Thighs

Ingredients

• 1/2 cup dry breadcrumb
• 1/4 cup grated parmesan cheese
• 2 tablespoons yellow cornmeal
• 1/2 teaspoon italian seasoning
• 6 chicken thighs (skin removed)
• 1/2 cup bottled ranch salad dressing

Directions

1. In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, and Italian seasoning.
2. Dip chicken into salad dressing, then coat with crumb mixture.
3. Place chicken in a greased 13x9 baking dish.
4. Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.

Not only are they moist, but the crust has such wonderful flavor.. it's unbelievable!

I made a really great dinner tonight, unable to take pics though because *ahem* Someone accidentally dropped my camera yesterday on the last day of school.. I'm not naming names here, but I was due to get a new camera anyway, and I really should have Months ago, but when my last camera was stolen from my bag on the bus in November (and I was SO mad, I had just bought it in March, 2007) I got a little jaded and figured my old (2002 model) camera would be fine for now, no new babies or weddings this summer, so I thought I'd be fine.. and then I started Blogging.. so I kinda Need one now It's gotta wait a few weeks though.. first things first (like Bills and rent, lol)

Anyway, Back to Dinner..

I made this great salad with Grilled chicken that was marinated for a good 24 hours in Stubbs chicken marinade (OMG that stuff is So good! I thank my best friend Patty for turning me onto this stuff) half an avocado, and this totally Kick ass Cumin Lime dressing that I mixed up one day when I was starving and out of the bottled stuff..

Cumin Lime Dressing
Juice from half a lime
1/4 cup Mayo
1-2 Tbs. Canola oil (depending on how you like your dressing)
1/2 tsp ground cumin
Pinch of cayenne pepper
salt and pepper to taste

Squeeze the juice from the lime into a small bowl, add Mayo and oil and mix with a wire whisk until smooth, add cumin, cayenne pepper, salt and pepper and you're ready to go.

I tossed up my salad with some romaine hearts, shredded carrots and a handful of shredded red cabbage, sliced up chicken, cubed avocado and about 2/3's of the dressing and it was So dang good