Corn Fritters

 Corn Fritters

John and I don't often order appetizers but that favorite steakhouse we love that is tucked away used to have corn fritters on the menu.  Every time we went in, we ordered some of those little gems.  They served them with a dipping sauce that put them over the top in our opinion.  Then the menu changed and they haven't had corn fritters on the menu in something like two years.  I look every time we go in, always hopeful and always disappointed!

You can find recipes in just about any cookbook, but I found one online that we liked really well.  This is a fairly basic recipe.  The one I'm sharing here is from Spend With Pennies, a wonderful site for recipes overall.

• 2 cups corn fresh, frozen or leftover corn on the cob
• ▢½ cup Monterey jack cheese
• ▢⅓ cup all-purpose flour
• ▢¼ cup cornmeal
• ▢1 egg
• ▢1 green onion chopped
• ▢1 tablespoon jalapeno minced
• ▢⅛ teaspoon smoked paprika
• ▢salt & pepper to taste
• ▢¼ cup milk or more if needed
• ▢2 tablespoons oil
• Combine all ingredients except the milk and oil in a small bowl. Mix well.
• Add milk a little bit at a time if needed to make a moist mixture that can still hold its shape.
• Heat oil over medium heat in a pan. Spoon 2-3 tablespoons of the corn mixture onto the hot oil. Cook 3-4 minutes or until golden, flip and cook an additional 3-4 minutes.
• Top with sour cream for serving.

The site says this recipe serves 4.

The same steak house has a form of fried onion petals that is delicious and the sauce they serve with them is very similar to the sauce they served with the corn fritters.  I found this recipe online and we enjoyed it with leftovers one night.  When we brought home a half order of fried onion petals I made up another batch of this sauce and we served it with that as well.  I'm going to share the dip recipe here but also form a separate post for it.

This recipe too is from Spend With Pennies.  She lists it under Texas Roadhouse but it tastes very similar to the one we used to get at our favorite steakhouse.

• 3 tablespoons mayonnaise
• ▢3 tablespoons sour cream
• ▢2 teaspoons ketchup
• ▢1 tablespoon horseradish mayo sauce or regular horseradish
• ▢½ teaspoon Worcestershire sauce
• ▢½ teaspoon paprika
• ▢¼ teaspoon cayenne pepper
• ▢¼ teaspoon black pepper

Just as a note, you can skip the ketchup and horse radish and use cocktail sauce, which is very similar.  I keep prepared horseradish on hand.  Just a quick tip, if like me you use it slowly and worry it will spoil, dollop teaspoons of horseradish onto a parchment lined cookie sheet and freeze until hard.  Then put in a zippered bag or jar and keep in the freezer.  I do the same with pesto and tomato paste.  Works wonderfully well for keeping it on hand.