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story.lead_photo.caption Sufferin' Succotash Salad is a great addition to any barbecue meal. Courtesy:

Corn Fritters Southern Style


6 ears freshly shucked corn

4 eggs

1/2 cup all-purpose flour

1/2 teaspoon salt

2 cups vegetable oil for frying


1. Remove all silk from corn and cut raw corn from the cob over a large bowl. Scrape the juice from the cobs into the bowl as well. Discard cobs. Stir in the eggs, flour and salt to form a batter the consistency of thin pancake batter.

2. Heat oil in an electric skillet to 325 degrees F (165 degrees C). If using a large skillet on the stove, preheat oil to medium high heat. There should be enough oil in the pan to cover the fritter.

3. Use a large serving spoon to make 4 pancake sized fritters at the same time. Fry for about 5 minutes on each side or until golden brown. Drain on paper towels and serve warm.

Sufferin' Succotash Salad


2 tablespoons barbeque sauce

2 tablespoons rice vinegar

2 tablespoons vegetable oil

2 ears corn, kernels cut from cob

1 large red bell pepper, diced

4 green onions, chopped

1 (14.5 ounce) can white beans, drained and rinsed

1 pinch salt and ground black pepper to taste


Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Man-Lovin' Potatoes


8 red potatoes

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon seasoned salt

1 teaspoon ground black pepper

3/4 cup crumbled cooked bacon

1/2 cup diced red onion

2 cups shredded American cheese

3 tablespoons grated Parmesan cheese


1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. Slice potatoes with skins on into 1/4 inch thick slices. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two.

3. Mix together the mayonnaise, sour cream, onion and garlic powders, seasoned salt, pepper, bacon, onion, and American cheese in a bowl. Stir in the potato slices. Pour mixture into prepared baking dish. Sprinkle top with grated Parmesan cheese.

4. Bake until bubbly and beginning to brown, 35 to 40 minutes.


NAN Dining Guide Spotlight on 12/03/2017

Print Headline: Barbecue best bets

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