Corn Fritters Southern Style
6 ears freshly shucked corn
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.
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.
Source: AllRecipes.comNAN Dining Guide Spotlight on 12/03/2017
Print Headline: Barbecue best bets