Don’t you hate it when you make something, it’s really good, you snap a few photos for your blog before the family devours it, THEN find out when it’s too late that the photos were pretty bad. Sigh. Yep, I hate that. I did that with this recipe.
The corn fritters from Amy Thielen’s book, The New Midwestern Table, 200 Heartland Recipes were our groups’ pick for today. I made them a couple days ago and realized the photos are not good. Well, it is what it is. What is really important is that the corn fritters with the spicy buttermilk dip were delicious. What more, I changed the recipe a bit (okay, quite a bit) and made them gluten free and instead of deep frying them in oil, I fried them in a shallow amount of coconut oil (which is why they are flat and not round like fritters should be).
I’m telling you, if you don’t have this book yet and enjoy collecting cookbook and trying new recipes, you need this one. It’s great. Because of my current diet changes, I changed a number of things from the recipe.
For instance—the recipe called for green banana peppers or poblanos—I used jalapenos. Instead of regular sugar, I used an organic natural cane sugar (the recipe only had one teaspoon). I also changed from using basil in the dip and tarragon in the fritters to using cilantro in both. The recipe called for 3-4 ears of corn, since corn is no longer in season, I used frozen/thawed corn and blended up about 1/4 cup of it to get that corn “milk” that was supposed to be from scraping the corn cobs. I know, brilliant of me. ;) I used a gluten free flour rather than all purpose flour. I used Club Soda instead of light beer. And finally—I fried the fritters in about 1/2 an inch of organic Spectrum brand coconut oil instead of deep frying them in canola oil. So there, it’s almost not the same recipe, but it is for the most part. I never would have done any of this without following the recipe.
I changed a lot of the recipe, but we as a group decided not to post the recipes so you’ll want go buy Amy’s book. So do it. And really, if you want MY recipe as I made it, let me know and I’ll get it to you. These were very tasty. I wasn’t even able to fry all the batter, so I poured the rest into a round 8-inch baking pan, poured the remaining coconut oil over the top (which was just a couple tablespoons) and baked it for 15-20 minutes. It was like one big fritter! I forgot to take pictures of it, but reheated in the oven it was just as good and crispy as the fried ones and we sliced it like a pizza. The jalapeno buttermilk dip, which also has sour cream is delicious and would be a great dressing for a salad or a dip for corn chips or even crackers, also as a sauce for tacos, ooh, fish tacos. I will make the dip again for sure. Just a few simple ingredients blended up in the blender.
Yes, I hurried and snapped this photo under the lights just as I was serving dinner, so it’s got too much light. You see, I know my photos stink, but I just don’t have the time I’d like to spend making everything so pretty and perfect. So there. ;)
I was so happy to be able to taste this since I made it gluten free and used a healthier oil.
If you missed my first post from this book, check out the Fried Onion Dip with Homemade Potato and Sweet Potato Chips.