Charred Sweet Corn Fritters with Buttermilk Ranch Dressing

Ingredients

  • 3 tablespoons unsalted butter
  • 1 ear sweet corn, husk removed and washed
  • Vegetable oil
  • 1 cup all-purpose flour
  • ½ cup stone-ground cornmeal
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • + 13 more ingredients
    • ½ teaspoon Old Bay
    • 1 teaspoon salt
    • ½ cup, plus 2 tablespoons, whole milk
    • ¾ cup shredded Monterey Jack (cheddar would work great, too!)
    • 4 tablespoons mayonnaise
    • 3 tablespoons Greek yogurt (or sour cream)
    • ½ cup buttermilk, shaken
    • 1 garlic clove, minced
    • 2 tablespoons minced shallot
    • 1 tablespoon minced fresh italian parsley
    • 1 tablespoon minced chives
    • 1 teaspoon hot sauce of choice (I used Texas Pete)
    • Salt and freshly ground pepper

1. In a small skillet over medium-low heat, melt the butter. Watching it carefully and stirring on occasion, continue cooking the butter as it transforms from yellow and foamy to golden brown with brown speckles throughout. Remove the pan from the heat and pour the brown butter in a ramekin. Cool...

View full recipe at SpringPad

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