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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe came from Marty’s WineBar in Dallas, Texas! Ingredients:
3 cups fresh corn kernels (or frozen) |
3 tablespoons chopped cilantro |
2 tablespoons garlic, peeled and chopped |
1 jalapeno, seeded and chopped |
2 tablespoons red bell peppers, seeded, chopped |
3 eggs, beaten |
1 tablespoon cornstarch |
1 teaspoon salt |
3/4 teaspoon fresh coarse ground black pepper |
1/4 cup corn oil (for frying) |
mixed salad green (for garnish) |
Directions:
1. Preheat oven to 350*F.
2. Spread corn out in a single layer on a lightly oiled baking sheet.
3. Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
4. While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
5. Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!
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