2 large Eggs, beaten
3/4 cup Milk
1 tsp Ground cumin
2 cup Flour
Salt and pepper to taste
2 cup Corn Kernals, fresh or frozen and thawed
3 tbsp Parsley, chopped
Oil for frying --Spicy Orange Sauce---
1/2 cup Orange marmalade
1 3/8 cup Fresh orange juice
1 tbsp Ginger, grated
1/2 tsp Dijon-style mustard
Hot pepper sauce if desired
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In bowl, beat eggs and milk. In another bowl, stir the cumin over the flour. Season well with salt and pepper. Beat the egg mixture into the flour with a whisk. Stir in corn and parsley. Heat oil to 375° Drop the corn mixture into the hot fat without crowding the pan. Fry, turning once, until golden brown. Remove and drain on paper towels. Serve hot with Sauce.
Directions for Sauce. Combine the marmalade, orange and lemon juices, ginger, cumin and mustard in a blender. Blend until smooth. Pour into a serving bowl and stir in the hot pepper sauce.
Recipe by: : Vegetables on the Side Posted to TNT - Prodigy's Recipe Exchange Newsletter by Oldebutgd@aol.com on Aug 21, 1997
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