Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Corn Fritters With Green Chile Buttermilk Dip Recipe
    Lost? Site Map

    Corn Fritters With Green Chile Buttermilk Dip

    Corn Fritters With Green Chile Buttermilk Dip. Photo by AmyThielen

    1/1 Photo of Corn Fritters With Green Chile Buttermilk Dip

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    0 mins

    1 hr 10 mins

    AmyThielen's Note:

    Original recipe from Amy Thielen's The New Midwestern Table: http://bit.ly/15BfWIf

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      For the buttermilk dip, heat the olive oil and the frying peppers in a small skillet over medium-low heat, seasoning them with ¼ teaspoon salt. Cook the peppers slowly, turning them often, until they are tender at the stem, about 15 minutes.
    2. 2
      Pinch out the pepper stems and most of the seeds, and put the peppers in a blender. Add the olive oil from the skillet and the garlic, buttermilk, sour cream, sugar, basil, lemon juice, and ½ teaspoon salt. Process until smooth. Pour into a bowl for serving. (This sauce can be made a few hours ahead and kept refrigerated.).
    3. 3
      For the fritters, heat the 4 cups oil to 370°F While the oil is heating, shuck the corn, cut the kernels shallowly off the cobs, and then scrape the rest of the pulp with the back of the knife. Measure out 2 cups of kernels and pulp.
    4. 4
      In a medium bowl, sift together the flour, baking powder, and 1 teaspoon salt. In a large bowl, whisk together the egg whites, beer, remaining tablespoon of canola oil, tarragon, lemon zest, and reserved corn. Add the flour mixture and whisk quickly to combine. (Don’t overmix—a few lumps are okay.).
    5. 5
      Working in batches, drop the fritter mixture by the teaspoonful into the hot oil. Cook until dark golden brown, about 3 minutes. Drain well on paper towels and serve with the buttermilk dip.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Corn Fritters With Green Chile Buttermilk Dip

    Serving Size: 1 (131 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 182.6
     
    Calories from Fat 68
    37%
    Total Fat 7.6 g
    11%
    Saturated Fat 1.6 g
    8%
    Cholesterol 4.3 mg
    1%
    Sodium 175.1 mg
    7%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.8 g
    15%
    Protein 5.0 g
    10%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes