Game Day Garlicky-Parmesan Chicken Wings

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There’s no hiding it, I’ve been seriously MIA. With the holidays and the craziness of the Death Eaters overtaking the Ministry, I desperately needed a break to recharge. Trust me, there’s been a TON of cooking with the winter holidays, family dinners, both Western & Lunar New Year, and endless sporting events—-all of which I plan to share with you all soon.

But I needed something to kick start me back into the writing game….and that, my friends, is Football.

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Truthfully I don’t have a pony in tomorrow’s Super Bowl Game.

Falcons? BLEH!

Patriots? Patooey!

But football, oh–for the love of FOOTBALL! Nothing can beat the frenetic craziness when it’s a good game.

And although I don’t have much stake in the game tomorrow, let me tell you of a game where my whole being was on the line….the 2017 Rose Bowl Game!!!

Did you smell those Roses?!?!

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Yes Friends…it was the GAME of GAMES where my USC Trojans battled Penn State. Both teams had undergone years of drama, leadership changes, team changes, injuries. But both fought and somehow they found themselves battling it off at one of the most iconic collegiate bowl games–the Rose Bowl.

Despite weeks of endless indulgence, we convened at big seestrah’s house to watch the game. And when it’s game day, there MUST be game day eats!!!

Seester T made a huge pot of rich and comforting Beef and Beans Chili. Her chili is way better than mine which is somewhat unnerving because she just throws things into the pot and poof–amazing chili.

Brother and Seester N tag teamed to get the components together for Loaded Beef Nachos using tortilla chips that I freshly fried. I know it sounds laborious but fresh fried chips make a huge difference!

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As for me, I was in charge of the Chicken Wings because hot damn–we love us some wangzzzz’!  When in doubt–wing it out!!

I ended up brining the wings overnight in a solution of water, salt, sugar, hot sauce and some other aromatics. I don’t always have the time to do this, so if you don’t–skip it. But I do think it’s worth this extra step as it infuses in an oompf of flavor. Obvi.

I also despise rubbery chicken wings. You know what I’m talking about– wings that haven’t been crisped enough or opt not to use a flour coating. Don’t get me wrong, other than K.F.C. (and I mean Korean Fried Chicken), I generally don’t like a thick breading on my wings–the meat to coating ratio just doesn’t work out well.  But I do like how a light toss in a mixture of AP flour and rice flour (or cornstarch) helps with the crispiness factor.

I ended making two types that day – my standard Buffalo Wings and per my niece Nina’s request, these Garlicky-Parmesan Chicken Wings. Super garlicky, super cheesy, super crispy….definitely not diet food.

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As for the game….I WAS STRESSED!!!

I won’t lie, I was the hottest mess in all the land.

There was some ridiculously high moments and some terribly low ones when the fam was terrified of what my wrath would be if it didn’t end well for the Trojans. But in the last second, my boys pulled the big W and we (more like I) LOST OUR MINDS!! The joy–OH THE JOY!

So although I don’t have much at stake in the game tomorrow….I can 100% empathize with those who do.

For the love of football, make it a great game tomorrow Pats’ and Falcons……..and as for y’all—please make my Garlicky-Parmesan Chicken Wings ❤

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Garlicky-Parmesan Chicken Wings
Serves approximately 4

Ingredients:

8 cups warm water
1/3 cup kosher salt
1/3 cup sugar
1/3 cup hot sauce, I like Frank’s
8-10 sprigs fresh thyme
8-10 sprigs fresh parsley
1 head of garlic, cut in half
1 lemon, cut in half
1 tablespoon black peppercorns
2 bay leaves
2 pounds chicken wings, separate wings at the joint with tips removed
vegetable oil
2 cups all purpose flour
½ cup rice flour or cornstarch
1 tablespoon onion power
2 tablespoons garlic powder, divided
1 teaspoon cayenne power
1 cup unsalted butter
½ cup olive oil
2 tablespoons finely minced garlic
¼ teaspoon red pepper flakes
1 cup finely grated Parmesan cheese
1/3 cup shredded Parmesan cheese*
½ cup chopped fresh parsley

In a large container, whisk the warm water with salt, sugar, and hot sauce until everything has dissolved. Add the thyme, parsley sprigs, garlic, lemon, peppercorns and bay leaves. Add the chicken wings and push down to ensure that all pieces are submerged. Cover the container and refrigerate overnight or about 8 hours.

Drain the chicken and pat dry with paper towels.

In a large, heavy bottom pot, fill 2-3 inches of oil. Heat until temperature reaches 350 degrees F.

While the oil heats, combine the flour, cornstarch, onion powder, 1 tablespoon garlic power, and cayenne power in a large resealable bag. Close the bag and gently toss until the ingredients have combined. In batches, toss the chicken wings in the dried mixture until well coated and shake off any excess. Place the coated wings on a rack fitted over a baking sheet. This will help set the crust.

Begin making the garlic butter sauce by adding the butter, olive oil, remaining garlic powder, minced garlic and pepper flakes in a small saucepan. Over low heat, cook for 10-15 minutes–be careful not to burn the garlic.

Once the frying oil reaches 350 degrees F, begin frying the wings in batches, turning occasionally. Fry the wings for about 10 minutes each batch until they have turned golden brown. Transfer the fried wings to a clean rack fitted over a baking sheet and keep warm in a low temperature oven. Repeat until all the wings have been fried.

Place all the wings in a large bowl. Add several spoonfuls of garlic butter sauce and grated Parmesan cheese. Toss well until all the wings have been coated—adding more garlic butter sauce as needed. Plate the wings and sprinkle the tops with the shredded Parmesan cheese and parsley. Serve immediately with blue cheese dressing, ranch dressing, carrots and celery sticks.

*I like the different textures that come from using both grated and shredded Parmesan. But if you want to use one over the other–knock yourself out!

Mixed Mushrooms & Herbed Goat Cheese Crostinis

October-November 2016
It’s the season of holiday parties galore!

And if you find yourself in need of a quick appetizer to serve at a festive shindig, I’ve got a great little number for you – Mixed Mushrooms and Herbed Goat Cheese Crostinis.

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I actually made them for our last Sunday Family Dinner and have gotten a few inquiries for the recipe since. It’s really easy to make and the individual components can be prepped ahead of time. A few minutes before service, you can quickly assemble them and voila — Mushroomlicious!

October-November 2016
Speaking of the mushrooms, I recommend a mixture of button, crimini, shitake, and oyster –but anything goes!

October-November 2016

Happy Holidays!
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Mixed Mushrooms & Herbed Goat Cheese Crostinis
Serves 12

Ingredients:

8 ounces goat cheese, room temperature
4 ounces mascarpone cheese, room temperature
1 tablespoon fresh minced parsley
1 tablespoon fresh thyme leaves, divided – more to garnish
¼ cup chopped fresh basil leaves
½ teaspoon garlic powder
kosher salt
black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 cup sliced button mushrooms
1 cup sliced crimini mushrooms
1 cup chopped oyster mushrooms
1 cup chopped shitake mushrooms
½ tablespoon minced garlic
¼ cup minced shallots
¼ cup white wine
24 ½ inch thick slices baguette, toasted
¼ cup reduced balsamic glaze (optional)

In a bowl, mix together the goat cheese, mascarpone, parsley, ½ tablespoon thyme leaves, basil, and garlic power. Season with salt and pepper to taste. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the butter and swirl around the skillet until it melts. Add the fresh mushrooms, remaining thyme leaves, garlic and shallots. Sauté until the mushrooms are golden browned. Pour in the white wine to deglaze the pan and lower the heat to medium low. Continue to sauté until the wine has evaporated. Remove the skillet from the heat and season with salt and pepper.

Spread one side of each baguette slice with the cheese mixture and top with a spoonful of the mushroom medley. Drizzle the balsamic glaze over the crostini (optional) and garnish with additional thyme leaves. Enjoy!

 

Greek Zucchini Fritters {Kolokithokeftedes} with Tzatziki Sauce

June 2016 Fam Din
Kolokithokeftedes.

I know–it’s a mouthful right?

A delicious one.

They are Greek style zucchini fritters and are a perfect dish for summer. Especially if you’re lucky like me and have coworkers who regularly bring you in some of their GINORMOUS, homegrown zucchini.

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The fritters are filled with tons of fresh herbs, spices and of course, feta.

Mo’ Feta, Mo’ Bettah!

June 2016 Fam Din
I whipped up a batch of these golden beauties as appetizers for our most recent Mediterranean themed Family Dinner. But if you form the patties a bit larger, you could use them in Veggie Burgers or Sliders.

And of course, any leftovers would be brilliant for breakfast or brunch. Just poach up a few eggs and perch them atop a crispy zucchini fritter. Can you imagine that gorgeous yolk oozing over the golden Kolokithokeftedes?

To. Die. For.

June 2016 Fam Din
At dinner, I served them up with my favorite, cool and bright Tzatziki Sauce.

And do yourself a favor, make a double batch of Tzatziki as it stores well in the fridge for a few days. It’s great as a dip with veggies, over grilled meats or fish and as a condiment over sandwiches and burgers.

June 2016 Fam Din
Want a last tip?

The patties can also be formed ahead of time and refrigerated the day before you want to fry them up. Great time saver for casual get-togethers or dinners.

Kolokithokeftedes!!! Kolokithokeftedes!!! Kolokithokeftedes!!!

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Greek Zucchini Fritters {Kolokithokeftedes} with Tzatziki Sauce
Makes approximately 18 fritters

Ingredients:

Fritters
2-2½ pounds zucchini
kosher salt
¼ teaspoon ground cumin
½ teaspoon dried oregano
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
2 sprigs fresh scallions, chopped
¼ cup chopped fresh dill, more for garnish
2 tablespoons chopped fresh mint
2 tablespoons chopped parsley
4 ounces crumbled feta
2 eggs, beaten
1 cup panko breadcrumbs, more if needed
vegetable oil

Tzatziki Sauce
2 cups Greek yogurt
½ cup sour cream
3 tablespoons minced fresh dill
2 large garlic cloves, finely minced
2 tablespoons lemon juice or red wine vinegar
1 teaspoon fresh lemon zest
2 tablespoons olive oil
1 cup finely diced English or Persian cucumbers
1 teaspoon kosher salt
½ teaspoon black pepper

Wash and trim the zucchini. Using a food processor or box grater, grate the zucchini. Place the zucchini in a colander over the sink and sprinkle salt over the squash. Toss to combine. Allow the zucchini to sit in the colander/sink for about 2 hours to allow the natural liquids to be drawn out. Every 15 minutes or so, toss and squeeze the moisture out of the squash.

While the zucchini drains, prepare the Tzatziki Sauce. Mix all the ingredients in a bowl. Taste and adjust with kosher salt and pepper as needed. Cover the bowl and refrigerate for at least one hour before use.

After the zucchini has properly drained, transfer it to a large mixing bowl. Fold in the cumin, oregano, red pepper, black pepper, scallions, dill, mint, parsley and feta. Taste and add salt if needed. Stir in the beaten eggs and panko. If the mixture seems too wet to form into patties, add additional panko. Cover and refrigerate the mixture for an hour.

Once chilled, form patties that are about 2½-3 inches in diameter. In batches, place the patties in a heavy bottom skillet that has been filled with about ½ inch vegetable oil over medium heat. Fry the patties for about 1-2 minutes on each side until golden brown. Remove and drain on a wire rack.

Garnish with fresh dill and serve warm with the Tzatziki Sauce.

Crispy Greek Fries — Opa!!!

Greek Fries

I absolutely die for French Fries.

In fact, my headstone will likely read something along the lines of….

“Here lies Nam…
Loyal daughter, sister, friend…
Mother to puggle Bella…
Devotee of Jack Johnson…

And she LOVED French Fries.”

It borderlines obsession, People. But can you blame me? Crispy, crunchy exterior with a creamy, starchy interior.

Drools.

It goes without saying that if I see any variation of my beloved on a menu, I will order it. Truffle fries, poutine, carne asada fries….I love them all.

When I used to live in San Jose, I would often go to this little Greek restaurant in the neighborhood called Opa! They had these wonderful Mediterranean style fries on their menu with tons of Feta, garlic, and spices. Just sublime.

Since I’ve moved back down to SoCal, I often find myself with a hankering for those golden delicious, Greek inspired fries. And with just a few ingredients (and a little help from frozen French Fries), I can do a pretty bang up job recreating the Crispy Greek Fries in very little time.

While the potatoes crisp up in the oven, I whip up a simple vinaigrette that mirrors the flavors of a Greek salad. The vinaigrette adds a great flavor and acidity to help cut the richness of the fries and cheese. Once the fries are done, I toss them with a bunch of Feta, Mizithra (if I happen to have some), fresh herbs and bit of the vinaigrette.

And well…you can pretty much guess what happens then.

I black out in a French Fries frenzy and the next thing I know, the plate is empty with only a few specks of Feta as evidence that they ever existed.

I have no shame. Especially when fries are involved.

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Crispy Greek Fries
Ingredients:

1 pound frozen French Fries
cooking spray
1 teaspoon minced garlic
1 tablespoon minced shallots
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
1 tablespoon Dijon mustard
¼ cup red wine vinegar
½ cup quality extra virgin olive oil
kosher salt
black pepper
6 ounces crumbled Feta cheese (I used a garlic-herb blend)
2 tablespoons grated Mizithra cheese (optional)
2 tablespoons minced parsley

Cover a large baking sheet with cooking spray and arrange the frozen French Fries into a single layer on top. Coat the top of the fries with additional cooking spray and bake according to package directions until crispy. Be sure to flip and turn the fries a few times during the baking process. I often like to turn the oven on broil for the last minute or so to get them extra crispy. If you want EXTRA CREDIT, fry the French Fries in peanut or vegetable oil that has been heated to 350 degrees F. And if you want to go ALL IN, peel and cut whole potatoes and then deep-fry them.

While the fries bake, prepare the vinaigrette. In a small jar, add the garlic, shallots, oregano, red pepper flakes, mustard, vinegar and oil olive. Add ¼ teaspoon kosher salt and 1/8 teaspoon black pepper. Secure the lid tightly on the jar and shake vigorously for a minute until the items have combined and emulsified. Taste and adjust with salt and pepper as needed. Set aside.

Once the fries have cooked through and are crisp, transfer them to a large bowl. Add the Feta, Mizithra (optional), parsley and a few tablespoons of the vinaigrette. Toss well and add additional vinaigrette if needed to lightly coat the fries. Plate and serve warm.

Gỏi Cuốn Tôm {Shrimp Spring Rolls}

Vietnamese Shrimp Spring Rolls

Dear Mother Nature,

You know that I adore Spring and Summer. In fact, I’m a Sun Baby through and through.

It may be a result of those early years where I froze in the Minnesota snow and now I’m at my best when I can feel the warmth of the sun on my face and can wear my flipflops 365.

Vietnamese Shrimp Spring Rolls

But with that said, I think you’re playing a cruel practical joke on me this late in the game.

90+ degree weather EVERY day this week?!?!

And that’s with mi casa sitting on the coast. Where or WHERE did you send my beloved Pacific Ocean breeze?

My poor puggle and I are melting.

Melting….

And it’s already September.

Vietnamese Shrimp Spring Rolls

Spring Rolls.

Lately, all I want are Spring Rolls and popsicles….and slurpees.

Gỏi Cuốn, as you know, are Vietnamese spring rolls….sometimes noted as “summer rolls”.

They’re light, filled with veggies and low maintenance.

Thankfully, because I can barely muster enough energy to boil water to cook the vermicelli noodles and poach the shrimp. And lucky for both of us, I don’t like poached pork belly which is commonly used in Vietnamese spring rolls. It gives me one less thing to worry about.

Vietnamese Shrimp Spring Rolls

Now, if my face wasn’t melting off my head (is that T.M.I.?), I’d marinate the shrimp in a little garlic, fish sauce and then grill them. It really does add that extra oompf of flavor but trust me, poaching them are just as delish.

Oh–and Mother Nature, if you’re fixing up some spring rolls, feel free to add in other herbs and veggies you may have on hand….bell peppers, bean sprouts, Thai basil….

And thin slices of poached pork belly if it tickles your fancy.

Vietnamese Shrimp Spring RollsAnd once you’re done making your rolls, could you find it in your heart to send back our “normal” weather?

We would love you even more….like, times infinity.

xoxo ❤ ,

N

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Gỏi Cuốn Tôm {Shrimp Spring Rolls}
Serves approximately 4

Ingredients:

2 tablespoons granulated sugar
1 teaspoon kosher salt
½ cup boiling water
1 cup rice wine vinegar
1 cup julienned carrots
1 cup julienned daikon radish
8 sheets round bánh tráng (dried rice paper sheets)
lettuce leaves
2 cups cooked vermicelli noodles
1 small Persian cucumber, sliced thinly lengthwise
fresh mint leaves
fresh cilantro leaves
fresh Thai basil, optional
fresh Vietnamese coriander, optional
1 dozen poached shrimp, sliced in half lengthwise
8 thin scallions or Chinese chives

Prepare the đồ chua (pickled vegetables). In a medium sized bowl, dissolve the sugar and salt with the boiling water. Add the vinegar and allow the liquid to cool to room temperature. Add the carrots and daikon and refrigerate for at least 1 hour. *This can keep in a sealed container in the fridge for 2-3 weeks and are a must in Vietnamese sandwiches (bánh mì).

Dip one rice paper sheet in warm water and place on a flat surface. The rice paper will slowly become pliable. Lay one piece of lettuce in the middle of the rice sheet and top with vermicelli noodles, cucumber slices, mint leaves, cilantro leaves, Thai basil, Vietnamese coriander and some of the refrigerated đồ chua. Lay 3-4 shrimp slices, cut side up, in one line above the layer of vegetables.

Tightly roll the bottom of the rice paper over the mound. Fold the right side of the roll in and lay one scallion/chive above the roll. Fold the left side in and continue rolling the rice paper up until you’ve created a secured roll. Repeat with the remaining ingredients.

Serve at room temperature with hoisin peanut sauce or other dipping sauce of your choice.

 

Kimbap – Korean Seaweed Rice Rolls

Kimbap – Korean Seaweed Rice Rolls

We have been non-stop grilling this summer and it has been fantastic!!!

Burgers (all types!), skewers, seafood, ribs, veggies……

And with this crazy heat and humidity we’ve been having these past few weeks it’s been the perfect way to escape the hot kitchen.

Kimbap – Korean Seaweed Rice Rolls

Most of our BBQs have been in the backyard so I’ve been sorely missing out on all of the summertime beach and park picnics. Delish sammies, salads, and fried chicken. SOOOO GOOD!

But if you’re anything like me, I often can’t decide what I want to make to bring for picnics. I strive to fix up dishes that are a bit out of the norm but still delish at room temperature. And since they’re outdoor events, I try to think of items that don’t have ingredients that will spoil easily.

Kimbap – Korean Seaweed Rice Rolls

Thank goodness that onigiris and seaweed rice rolls are ALWAYS a hit when I bring them out. Onigiris (also often referred to as musubis) are a Japanese treat consisting of sticky rice shaped into balls or triangles and wrapped in toasted seaweed. They often are filled with seafood, pickled veggies or meat.

What’s my favorite onigiri? SPAM MUSUBIS!!!!!

Yes, the all-caps were a must.

Kimbap – Korean Seaweed Rice Rolls

As for seaweed rice rolls — think of sushi maki rolls. But, if you opt to make them for outdoor events or if you don’t plan on serving them right away, I’d recommend staying clear of filling them with raw seafood. Korean style seaweed rice rolls, Kimbap, are perfect because of it.

Kim = Seaweed

Bap =  Rice

Ever since I was first introduced to kimbap in elementary by my Korean friends, I have been inhaling these little buggers like crazy. There are so many variations but the standard filling usually consists of bulgogi (or seasoned protein of your choice), shredded carrots, cooked spinach, strips of cooked eggs and danmuji (pickled daikon). However, you can really use just about anything you have in your fridge. I often swap out the daikon for cucumbers and use leftover meat I may have such as grilled chicken, shrimp or imitation crab.

The other distinct difference between kimbap and Japanese maki is the rice. Normally, kimbap will only have sesame oil seasoned rice whereas Japanese sushi rice will have sake, rice wine vinegar and some sugar. But since I like the flavor, I use a combo of sesame oil and rice wine vinegar for my kimbap.

Kimbap – Korean Seaweed Rice Rolls

So for my latest contribution to the  Safest Choice™ Darling Dozen I thought I would share with you a basic version of Kimbap. Once you get all the pieces together, assembly takes barely any time at all. And since you don’t have to serve it right away, you can make it the morning of a picnic or outing and have it on hand whenever you’re ready for it.

I’ve also included my recipe for the bulgogi marinade below but feel free to use a store bought marinade as there are TONS of great ones out there as well. However, keep in mind one note about the preparation of the eggs or “omelet”. Cook the eggs low and slow so that it doesn’t brown and retains its bright yellow color.

Much thanks to our friends at Safest Choice™ and to learn more about them and their pasteurization process to eliminate salmonella, please click here.

HAPPY PICNICKING!

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Kimbap – Korean Seaweed Rice Rolls
Makes 4 rolls

Ingredients:

½ cup bulgogi marinade, homemade* or store bought
¼ pound thinly sliced ribeye beef
1 tablespoon vegetable oil, divided
3 large Safest Choice™ pasteurized eggs, beaten
2 cups cooked short grain-sticky rice, heated
½ tablespoon sesame oil
½ tablespoon rice wine vinegar
4 toasted seaweed sheets
½ cup finely julienned carrots
½ cup danmuji – Korean pickled daikon (or cucumbers), cut into long strips
½ cup blanched spinach

In a small bowl, mix the bulgogi marinade and beef together. Cover and refrigerate for 30 minutes.

Heat a small nonstick skillet with ½ tablespoon vegetable oil over medium-low. Pour in the beaten eggs and turn down the heat to low. Cook the eggs until they have just set on top and you see tiny bubbles forming over the surface. Carefully flip over the “omelet”. Allow the eggs to cook for an additional minute and slide the omelet onto a cutting board. Cut the omelet into long strips approximately ½ inch wide. Set aside.

Use a damp paper towel and wipe the interior of the nonstick skillet. Heat the remaining vegetable oil over medium high. Add the marinated beef to the skillet and stir-fry until the meat has browned and cooked through. Set aside.

In a medium size bowl, combine the rice with the sesame oil and rice wine vinegar.

Place one piece of toasted seaweed (shiny side down) on a bamboo sushi mat or piece of parchment paper. Dip your hands into a bowl of water (to help keep the rice from sticking). Spread and press ¼ of the rice mixture into an even, thin layer on top of the seaweed. You’ll want to leave about 2 inches from the top and bottom of the seaweed sheet uncovered.

Place ¼ of the beef, eggs, carrots, daikon, and spinach horizontally along the center of the rice. Hold the bottom of the bamboo mat (or parchment), and use an upwards motion to roll the kimbap. As you’re rolling, you’ll want to gently squeeze the kimbap to ensure that it’s firmly sealed and enclosed into the shape of a log. Unroll the bamboo mat (or parchment) and set the rolled kimbap aside. Repeat the process with the remaining ingredients.

Using a sharp knife, cut each roll into ½ inch pieces. You may need to wipe down the knife periodically as the rice can cause the blade to become sticky. Serve the kimbap at room temperature.

*To make your own bulgogi marinade, add the following ingredients into a food processor/blender and puree. Makes approximately 1 cup.

1/3 cup low sodium soy sauce
1 tablespoon honey or agave
1 tablespoon mirin
juice of one small orange
1 tablespoon sesame oil
1 teaspoon Gochugaru (Korean red chili pepper powder)
½ teaspoon toasted sesame seeds
½ teaspoon kosher salt
¼ teaspoon black pepper
½ tablespoon brown sugar
½ small Asian pear, quartered
2 large garlic cloves
1 inch piece fresh ginger
2 scallions, cut into 2 inch pieces

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*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*

Indonesian Corn Fritters with Tamarind Chili Sauce

Indonesian Corn Fritters

The Oscars are tomorrow night and I have to admit, I just LOVE them. The glitz, the glam–I can’t help but be swept away in the spirit of the Old Hollywood Glam.

Sure, I haven’t watched all of the top nominated films but the event is the perfect excuse for a fun
“girls night in” filled with lots of cocktails and delish little bites. A  charcuterie board and other finger foods are the perfect accompaniment to a night of gorgeous gowns while my gal pals and I catch up on latest celebrity gossip.

Indonesian Corn Fritters

For my most recent contribution to the Safest Choice™ Darling Dozen, I wanted to make something easy to whip together while unique enough to impress your Oscar going friends. These Indonesian style Corn Fritters are the exact thing and are spiced with South East Asian flavors like Thai chilies, Kaffir lime leaves and turmeric. With just barely enough “batter” to hold the kernels together, the sweet corn definitely is the star especially when dunked into a mixture of Tamarind Chili Sauce and Sriracha.

Indonesian Corn Fritters

Since it is the Academy Awards, I’d recommend serving them with a bright, refreshing cocktail like a Paloma or Blood Orange Margarita— though a chilled glass of champagne would be fab as well.

Much thanks to our friends at Safest Choice™ and to learn more about them and their pasteurization process to eliminate salmonella, please click here.

Enjoy Oscar Night!
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Indonesian Corn Fritters with Tamarind Chili Sauce
Makes approximately 16 fritters

Ingredients:

Sauce:
3 tablespoons tamarind juice concentrate
1½ tablespoons fish sauce
1 tablespoon warm water
½ tablespoon lime juice
1 tablespoon palm sugar
1 teaspoon minced garlic
1 Thai bird chile, minced finely
1 teaspoon Sambal chili paste

Fritters:
2 large fresh whole corn cobs (about 3 heaping cups of corn kernels)
¼ cup chopped shallots
1 tablespoon minced garlic
2 scallions, chopped (more for garnish)
2-3 Thai bird chilies, minced (depending on your heat preference)
4 fresh kaffir lime leaves, minced
¼ cup chopped cilantro leaves (more for garnish)
½ teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon ground coriander
1/8 teaspoon turmeric powder
¼ teaspoon coarse black pepper
½ teaspoon kosher salt
2 large Safest Choice™ pasteurized eggs, beaten
¼ cup rice flour
vegetable oil
sea salt
lime wedges
Sriracha sauce

Prepare the sauce. In a bowl, whisk together all the items and refrigerate until serving.

Stand one ear of corn vertically on a cutting board or in a large bowl. Using a sharp knife, carefully cut down the sides of the corn to remove the kernels. Repeat with the remaining ear of corn.

In a large bowl, mix the first 13 ingredients together. Stir in the beaten eggs and rice flour until just combined. The batter will be minimal and just barely hold the corn and aromatics together.

Take a large cast iron skillet or other heavy bottom pan and pour in oil until it reaches about ½ – ¾ inch up the side of the pan. Allow the oil to come up to medium heat. Carefully place large spoonfuls of the corn mixture in the skillet – avoid having the fritters touch each other. Fry the fritters for about 2 minutes on each side until they reach a deep, golden color. Take caution while frying as the corn kernels may splatter a bit during the frying process. I like to place an inexpensive mesh splatter screen over the skillet while frying. Once done, remove the fritters from the oil and briefly drain on paper towel lined plates. Sprinkle each fritter with a few pinches of sea salt while they’re still warm and garnish with additional chopped scallions and cilantro.

Serve the fritters warm with a squeeze of fresh lime juice, Sriracha and tamarind chili sauce.

 

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*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*