With Roasted Garlic Dipping Sauce
by Andrea Alden
Drop spoonfulls of batter
Roasted Garlic Dip:
2 tbsp. roasted
(about 3 large cloves)
- 1 cup sour cream
- 1/3 cup of soft, unripened goat’s cheese
- a few sprigs of
fresh parsley, roughly chopped
- 1/3 cup of flour
- ¼ cup cornmeal
- ½ tsp. baking
- ½ tsp. Bone Dust BBQ Seasoning
- pinch of dried
- 1½ cups of
(can use frozen corn that has been partially cooked too)
- Oil for frying
Start by making the dip because, as you know, anything with yummy garlic always tastes better if it’s been allowed to mingle for a little while. Add all of the garlic dip ingredients to the bowl of a blender, except for the parsley. Pulse until combined and smooth. Stir in the parsley and transfer to a covered container until you are ready to use it.
For the fritters, combine the flour, cornmeal, baking powder, and Bone Dust. Add the milk and corn kernels, stirring until the mixture is thick and thoroughly combined.
Turn your side burner on to medium and heat a cast iron skillet, like this one
, add enough oil to cover the bottom of the skillet.
Once the oil is shimmering, gently drop a few tablespoons of batter into the hot oil. Use the spoon to flatten the fritter so that it is more like a pancake, and will cook a little faster.
When the bottom is golden brown, flip your corn fritter over and cook the other side for another minute or two. Remove the cooked fritter(s) from the skillet and drain on a paper towel while you cook the rest.
Serve your corn fritters immediately with the fresh dip, and your other favorite southern foods.
with garlic dip
Maple Garlic chicken goes well
What a spread
I chose to serve my Corn Fritters with some delicious Maple Garlic Chicken
and a fresh summer salad, but you can serve yours alone, or
with your absolute favorite foods. What are your favorite southern comfort