*  Exported from  MasterCook  *
 
                            Sweet Corn Fritters
 
 Recipe By     : Emeril Lagasse
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Good Morning America             Emeril Lagasse
                 Fritters
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    olive oil
      1/2  cup           chopped onions
      1/4  cup           brunoise red peppers
      1/4  cup           brunoise yellow peppers
    2      cups          sweet corn kernels -- about 4-medium ears
    2      tablespoons   chopped garlic
      1/4  cup           chopped green onions
    3                    eggs -- beaten
    1 1/2  cups          milk
    2      teaspoons     baking powder
    1      cup           masa flour -- or cornmeal
    2 1/4  cups          flour
    1      dash          worcestershire sauce
    1      dash          crystal hot sauce
                         solid vegetable shortening -- for deep-frying
                         creole seasoning
    2      cups          creole dipping sauce -- see recipe
 
 1.  Preheat the oil for frying.
 
 2.  In a saute pan, over medium heat, add the oil.  When the oil is hot, add th
 e onions, peppers, corn and garlic.
 
 3.  Season with salt and pepper.  Saute for about 2 minutes, or until slightly 
 wilted.
 
 4.  Stir in 1/4 cup of the green onions.  Remove and set aside to cool.  Beat t
 he eggs and milk together.  Season with salt and pepper.
 
 5.  Add the masa, flour and baking powder, beating and incorporating until the 
 batter is smooth.
 
 6.  Fold the corn mixture into the batter.  Season with salt and pepper.  Seaso
 n with a dash of Worcestershire Sauce and hot sauce.  Set aside.
 
 7.  Drop the batter, a heaping tablespoon at a time, into pan of hot oil.  When
  the beignets pop to the surface, roll them around with a slotted spoon in the 
 oil to brown them evenly.  Fry until golden brown, about 4 minutes.
 
 8.  Remove and drain on two separate paper-lined plates.  Season with Creole se
 asoning.
 
 9.  Serve the beignets with the dipping sauce on a platter.
 
 Yields: 6 to 8 servings
 
 Notes: A good dish shouldn't always be complicated or take long to cook.  Chef 
 and GMA Food Correspondent Emeril Lagasse reveals the easy way to make tantaliz
 ing beignets from simple sweet corn and a creole dipping sauce.  But you don't 
 have to tell the family how easy it all was!
 
 Sweet Corn Fritters Chef Emeril Lagasse adds some “sweet” to your meal with these
  delicious fritters made with nature’s own corn and his own creole dipping sauc
 e.  Airdate: 8/28/98
 
  MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/30/98
 
 Converted by MC_Buster.
 
 
 
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