Makes 14-16 fritters
Fritters:
2 teaspoons canola
1 ear fresh sweet corn kernels (about 1 cup)
2 scallions, thinly sliced
1 small red bell pepper, diced
1/4 cup chopped fresh cilantro
1 cup biscuit mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
The zest of 1 lime
1/4 cup milk
1 large egg
Dipping Sauce:
3 ounces PHILADELPHIA cream cheese, softened
3/4 cup chipotle salsa
1 to 2 tablespoons chopped fresh cilantro
1. In a large skillet over medium-high heat, warm 2 teaspoons canola
oil. Add corn and saute 2 minutes or until golden brown. Add scallions
and red bell pepper, and saute 3 to 5 minutes, or until vegetables are
browned but not too soft. Stir in the cilantro. Remove from heat and set
aside.
2. In a large bowl stir biscuit mix, salt, cayenne, cumin, and lime
zest. Whisk the milk and egg and add to the biscuit mixture. Stir until
just combined. Add the vegetables and stir until just incorporated.
3. In a deep, heavy bottomed pot, add 2 inches of canola oil, and heat
to 375 degrees F. Drop batter by the teaspoonful into the hot oil and
fry a few at a time, 30 to 60 seconds, flipping once, until golden brown
all over. Transfer to a paper-towel lined plate. Repeat.
4. To make the dipping sauce: Combine all ingredients in a small bowl and stir until well blended. Serve with hot fritters.
- Recipe courtesy of Susan Russo