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Title: Fresh Chile & Corn Fritters W/julienne of Tart Indian App
Categories: Entree Amerind Snack Vegetarian Pie
Yield: 12 Fritters
| CHILE AND CORN FRITTERS | ||
| 4 | Green anaheim chiles | |
| 3 | c | Corn kernels, scraped from - the cob |
| 3 | Green serrano chiles, seeded - & chopped | |
| 1 | ts | Salt |
| 1/2 | ts | White pepper |
| 3 | tb | All purpose flour |
| 3/4 | c | Ghee |
| JULIENNE OF APPLES | ||
| 1 | tb | Ghee |
| 6 | sm | Green apples, cored & - julienned |
| 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.
Lois Ellen Frank "Native American Cooking". From: Mark Satterly Date: 05-18-96 (F) Cooking Ä
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