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Title: Fresh Chile & Corn Fritters W/julienne of Tar
Categories: Native
Yield: 12 Fritters
| CHILE AND CORN FRITTERS | ||
| 4 | Green anaheim chiles | |
| 3 | c | Corn kernels, scraped from the cob |
| 3 | Green serrano chiles, seeded and chopped | |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 3 | tb | All purpose flour |
| 3/4 | c | Clarified butter |
| JULIENNE OF APPLES | ||
| 1 | tb | Unsalted butter |
| 6 | sm | Green apples, cored and julienned (do not peel) |
| 1/2 | ts | Celery seed |
Roast the anaheim chiles, then peel, seed and dice them.
Process the corn in a food processor until it resembles a puree, about 2 minutes. Scrape down with a spatula and process for another minute.
In a bowl, mix together the corn puree,the chopeed chiles, salt, and pepper. Slowly add the flour, small amounts at a time, while stirring.
In a medium saucepan, heat the clarified butter over high heat. Using a large cook's spoon or serving spoon, gently drop spoonfuls of the batter into the hot butter. When the edges are brown after about 2 minutes, turn the fritters over and cook another 2 minutes. Remove the fritters and allow them to drain on paper towels.
In another saucepan over medium high heat, melt the unsalted butter, add the apples and the celery seed, and saute about 3 minutes, until they begin to soften. Serve hot with the fritters.
*** NOTE *** To make clarified butter, melt butter over low heat, then set aside to cool. When the milk solids have separated fro mthe liquid, skim the top layer of froth from the butter with a spoon and discard. Pour off the clarified butter, discarding the residue on the bottom. ***********************
From "Native American Cooking," by Lois Ellen Frank Typed for you by Hilde Mott
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