Over The Top Salsafied Fritters
OK, so I know "salsafied" is not a word, but it does sound good, doesn't it? I just made these and they are a winner for sure. A Tex-Mex version of my old favorite Beer Corn Fritters, these new ones go so far beyond the originals that I couldn't wait to pass this on. Sausage, corn, black olives, and jalapeños and more in a corn meal base served with Salsa for a topping! YUMMM! Here we go!
Ingredients
1/3 cup Breakfast Sausage
1/2 Medium Onion
3-4 pitted Black Olives
1 Small Jalapeño Pepper
1/3 cup Whole Corn (canned or freshly steamed or cooked)
1 cup Self Rising Corn Meal (yellow, preferably)
1/2 cup Plain Flour
1 Large Egg
1 Tablespoon Vegetable Oil
About 1/3 cup milk
Salt, Black Pepper, Paprika, Garlic Powder
Extra Oil
Preparation
1. Brown and crumble the sausage, drain well and set aside to cool.
2. Finely chop the onion and place in large mixing bowl.
3. Slice the black olives and add to bowl.
4. Slice the jalapeño lengthwise and remove all seeds and pith. Then slice across the width into strips. Add to the bowl.
5. Add the corn to the bowl.
6. Add the corn meal and flour to the bowl and stir to coat the veggies.
7. Make a well in the center of the mixture in the bowl and add the egg, oil and about 1/4 cup milk. Mix the liquids with a spoon until just blended.
8. Add the seasonings to the liquid and mix everything together. The batter should be very thick, you may need to add a little more milk if it is too thick. It should be much thicker than pancake batter, but when you put some into the pan to fry it should not spread out.
9. Add the sausage and gently fold together. You don't want to break up the sausage into smaller pieces.
10. Heat a heavy fry pan on medium high until some drops of water sizzle and dance when sprinkled on it. Pour a few drops of oil into the pan and swirl them around to give it a coating.
11. Check the batter for thickness, and add some more milk if needed.
12. Put a heaping Tablespoon of the batter into the pan. I usually do three at a time, just don't crowd the pan.
13. As soon as the fritters can slide around in the pan, using two spatulas, turn them over. Continue to cook and turning them until they are golden brown on both sides. Total cooking time is about 3 minutes.
14. Remove from pan and drain on paper towels.
15. Continue until all the batter is used up, adding a few drops of oil after every second or third batch of fritters.
16. Serve with my Black Bean Corn Salsa (recipe here) on the side as a topping.
This recipe will make about 15 small fritters. You can easily double it for more.
Variations: You can add 1/4 cup diced Cheddar Cheese or Monterey Jack, more jalapeño pepper or Cayenne pepper, or a dash of Hot Sauce. You can also serve this with some Sour Cream on the side. Finally, add a green salad or some Spanish Rice for a nice meal.
This is an original recipe by Joe Gattis, Copyright Sept 10, 2010, All Rights Reserved.
Ingredients
1/3 cup Breakfast Sausage
1/2 Medium Onion
3-4 pitted Black Olives
1 Small Jalapeño Pepper
1/3 cup Whole Corn (canned or freshly steamed or cooked)
1 cup Self Rising Corn Meal (yellow, preferably)
1/2 cup Plain Flour
1 Large Egg
1 Tablespoon Vegetable Oil
About 1/3 cup milk
Salt, Black Pepper, Paprika, Garlic Powder
Extra Oil
Preparation
1. Brown and crumble the sausage, drain well and set aside to cool.
2. Finely chop the onion and place in large mixing bowl.
3. Slice the black olives and add to bowl.
4. Slice the jalapeño lengthwise and remove all seeds and pith. Then slice across the width into strips. Add to the bowl.
5. Add the corn to the bowl.
6. Add the corn meal and flour to the bowl and stir to coat the veggies.
7. Make a well in the center of the mixture in the bowl and add the egg, oil and about 1/4 cup milk. Mix the liquids with a spoon until just blended.
8. Add the seasonings to the liquid and mix everything together. The batter should be very thick, you may need to add a little more milk if it is too thick. It should be much thicker than pancake batter, but when you put some into the pan to fry it should not spread out.
9. Add the sausage and gently fold together. You don't want to break up the sausage into smaller pieces.
10. Heat a heavy fry pan on medium high until some drops of water sizzle and dance when sprinkled on it. Pour a few drops of oil into the pan and swirl them around to give it a coating.
11. Check the batter for thickness, and add some more milk if needed.
12. Put a heaping Tablespoon of the batter into the pan. I usually do three at a time, just don't crowd the pan.
13. As soon as the fritters can slide around in the pan, using two spatulas, turn them over. Continue to cook and turning them until they are golden brown on both sides. Total cooking time is about 3 minutes.
14. Remove from pan and drain on paper towels.
15. Continue until all the batter is used up, adding a few drops of oil after every second or third batch of fritters.
16. Serve with my Black Bean Corn Salsa (recipe here) on the side as a topping.
This recipe will make about 15 small fritters. You can easily double it for more.
Variations: You can add 1/4 cup diced Cheddar Cheese or Monterey Jack, more jalapeño pepper or Cayenne pepper, or a dash of Hot Sauce. You can also serve this with some Sour Cream on the side. Finally, add a green salad or some Spanish Rice for a nice meal.
This is an original recipe by Joe Gattis, Copyright Sept 10, 2010, All Rights Reserved.