04.07.08
Posted in appetizers, Southern Specialities
at 8:59 pm
Southern Corn Fritters:
1 1/4 cups self-rising cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon black pepper
1 cup milk
2 large eggs, slightly beaten
1/4 cup (1/2 stick) butter, melted
1 (15.25 ounce) can corn, drained
vegetable oil, for frying, I use olive oil
Heat oil to 325 degrees F.
In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.
Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.
The are simply delectable. They are better than hushpuppies to me. Sweet and crisp and so moist. So Simple to prepare.
So give these a try. See Ya’ll real soon
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04.05.08
Posted in appetizers, Southern Specialities
at 8:52 pm
This is a truly Southern side dish. Give it a try and let me know what you think.
Fried Okra
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder,not garlic salt
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, seasoning. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.
Hope ya’ll will give this a try .
See ya’ll real soon.
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04.02.08
Posted in appetizers, Southern Specialities
at 12:53 am
This souffle’ is a simpler variation on a traditional souffle’. Give it a try.
SPINACH SOUFFLE
1 16 ounce bag chopped spinach
3 eggs, separated
1 can cheddar cheese soup
1/2 tsp. onion powder not onion salt
1/4 tsp black pepper
3/4 cup Saltine cracker crumbs
Cook spinach in microwave and drain well, add cracker crumbs, 3 egg yolks, cheddar cheese soup, onion powder, pepper.
Beat 3 egg whites until stiff and fold into spinach mixture.
Put all ingredients into a 1 1/2 to 2 qt. baking dish that has been buttered or sprayed with a non stick olive oil or butter flavored non stick cooking spray cooking .Bake at 350 degrees for about 45 minor until the top is golden.
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