I couldn’t wait to try this recipe. Fresh corn with bacon and cheese in tasty little fritters. The spicy remoulade is easy to make and perfect with the fritters.
|1/2 cups||(125 mL) Mayonnaise|
|1 tbsp||(15 mL) Sweet relish|
|1/2 tsp||(2 mL) Hot Sauce|
|1 tsp||(5 mL) Horse radish|
|1 tbsp||(15 mL) Ketchup|
|1 tsp||(5 mL) Lemon juice|
|6||Slices Maple Leaf® Bacon, diced|
|1/4 cup||(60 mL) Flour|
|2 tbsp||(30 mL) Grated Parmesan cheese|
|1/4 tsp||(1 mL) Kosher salt|
|1 1/2 cup||(375 mL) Fresh corn kernels|
|1||Green onion, finely chopped|
|1 tbsp||(15 mL) Vegetable oil|
COMBINE all of the ingredients for the remoulade in a small bowl and refrigerate until ready to use.
HEAT a small skillet over medium, add bacon and cook 10-12 minutes or until crisp. Remove bacon from the pan using a slotted spoon and drain on a paper towel. Reserve the bacon drippings for use later.
MIX together eggs, flour, Parmesan cheese and salt. Stir in corn, bacon bits and green onion.
HEAT oil and 1 tbsp (15 mL) of the reserved bacon drippings in a large non-stick skillet over medium. Add the batter by heaping tbsp (15 mL) to the pan and cook for about 4 minutes per side or until golden brown.
SERVE with spicy remoulade.
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