Fritters and Special Sauce
These fritters and sauce come together quickly and easily! Try it out, you’ll feel just like you’re on vacation!
Ingredients
Fritters
1 Egg
3/4 Cup Bob’s Red Mill 1 for 1 GF Flour Blend (or AP optional – you pick!)
1/2 Cup Milk
1 1/4 Cup Fresh Corn Kernels, off the cobb (or substitute with lump crab meat, lobster, shrimp or conch!)
1/2 Onion, finely chopped
1/2 Red Bell Pepper (green is fine too)
3/4 Cup Celery, finely chopped (about 2 stalks)
2 Cloves Garlic, finely chopped
Cayenne – just a pinch, but add more if you like it spicy!
Salt and Pepper to taste
Oil (~16 oz if you are using a 1 qt sauce pot) you want the oil about 2.5-3″ deep
The Sauce:
3 Tbsp Willingham Seafood Co. Cocktail Sauce (or whatever your usual cocktail sauce preference is)
3 Tbsp Mayonnaise
1/2 tsp Chipotle, ground
1/2 tsp Brown Sugar
Instructions
- Heat your oil in a pot to 350 F. If you don’t have a thermometer for this, test it by dropping the tiniest drop of batter in the oil. If it doesn’t start sputtering and bubbling right away, the oil isn’t hot enough. Alternatively, if it does and the proceeds to burn too quickly, you know your oil is too hot. I like to to use just below medium-low heat.
- Make the fritters by whisking the egg in a medium size bowl. Add in the GF flour and milk.
- Once combined, add in the rest of the ingredients. The mixture should be thick, but not clumpy and not liquid-y. The mixture will thicken slightly as it sits while the oil continues heating.
- Once the oil is ready, take a spoon and gently dollop the fritters into the hot oil. Let them cook for about 3 minutes and turn them over as needed to get even browning. When done, place on a rack or sheet pan layered with paper towels. Sprinkle with a touch of sea salt if desired.
- While the fritters are cooking, make the sauce. Just mix everything together and taste it – make it your own! If you want more cocktail flavor (like I do!) add another tablespoon of that. If you prefer creamy and rich, go for another tablespoon of Mayo! Same for the chipotle and brown sugar.
- When you’re all done cooking, take the oil off the heat and wait for it to cool completely. Get a small strainer and strain it into a mason jar or air-tight container, this way you can keep it on hand for another two rounds of frying if desired.
Find it online: https://thesommchef.com/fritters-and-special-sauce/
