Sweet Corn Fritters with Jalapeno Whipped Cream.
But that’s not all.
There are also strawberries and pineapple(s?) and brown sugar TEQUILA syrup and heaven. And brown sugar tequila syrup.
Oh and I wear bright socks while I… live my life
It makes things 131% better.
Did I tell you there was brown sugar tequi… okay.
This is another recipe from that dessert contest I judged a few weeks ago. As soon as we finished that evening I asked (begged?) the girl (angel?) – Erin – who submitted the recipe if I could puhhhhleeease share it with all of my invisible internet friends because it was incredibly creative and just… wow. Something I would have never came up with myself, something I would have been totally afraid to try unless I was forced, and something that completely blew my brain to pieces.
This.is.gold. Crazy, wild gold.
And the best part? This whole shebang is sort of… light. I know that sounds ten shades of crazy but it is not super rich or heavy. Obviously it was meant as a dessert the night I first ate it, but I also think it could work perfectly as an appetizer.
And here’s the kicker: Erin clearly had to prepare this entire thing for 30 people – the fritters, the fruit, the whipped cream and the syrup – at her HOME, waaaaay before the contest began, and it was still fabulous. So while this is something that I would normally shy away from when trying to serve a crowd (too much going on, too hard to fry on time, too little patience in my brain), I easily think it could work for a starter, snack or treat after dinner. Or as a meal that you cook for yourself on a Sunday afternoon at like 2 o’clock, just because it’s so freaking awesome.
But I don’t know anyone who’d do that.
Anyhoo – while the combination of all four parts totally makes the dish, just trying the fritters, or the whipped cream on something crazy, or the syrup poured directly into your mouth is a wise idea. Thank you Erin for your insanely clever mind! Now please start a blog so you can infuse other delicious foods with booze and feed them to me.
- 1 cup heavy cream
- 2 jalapenos, 1 seeded, 1 not, cut in half
- 1 tablespoon powdered sugar
- 3/4 cup loosely packed brown sugar
- 1/2 cup tequila
- 1/4 cup water
- 2/3 cup chopped strawberries
- 2/3 cup chopped pineapple
- 1 1/4 cups sweet yellow corn
- 2/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 5-7 ounces canned coconut milk
- oil for frying
- The night before, add heavy cream and jalapenos to a bowl, muddle with a muddler or something like a fork, and let soak until you’re ready to serve. Before serving the fritters, strain cream through a fine mesh strainer to remove any seeds and add it to the bowl of your electric mixer. Beat cream on medium-high speed until peaks form, then add in sugar and beat until thicken. Keep cold in the fridge until ready to serve.
- Combine all ingredients in a small saucepan and bring to a boil. Let boil for 1-2 minutes, then reduce to a simmer and stir until somewhat syrupy, about 5 minutes. Remove from heat and let sit at room temperature – syrup will thicken more here.
- Combine strawberries and pineapple in a bowl and let sit at room temperature until ready to serve. Add flour, sugar, baking powder, salt and 1/2 cup corn to a food processor. Pulse until somewhat blended, then transfer mixture to a mixing bowl. Stir in remaining corn and coconut milk, mixing until a batter forms. You want it to be similar to pancake batter, so if a bit more coconut milk is needed, add it!
- Add oil to a medium-sized saucepan until it is 3-4 inches deep. Heat the oil to 350 degrees F, then spoon 2-3 fritters worth of batter (I used an ice cream scoop) into the oil. Fry for 1-2 minutes, then lightly flip with fry a few more minutes until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Serve with whipped cream, strawberries and pineapple, and a drizzle of tequila syrup.
P.S. brown.sugar.tequila.syrup. What?