Chicken and Corn Fritters
Roasted Red Pepper Sauce (recipe follows)
2 c. frozen corn, thawed
1/2 sweet red pepper, diced and seeded
1/2 poblano pepper, diced and seeded
8 chicken breast halves, cooked and diced
2 T. Creole seasoning (such as Zatarain’s or Tony Chachere’s)
1/2 yellow onion, diced
1 1/2 c. chopped fresh green chiles
2 c. waffle mix
1 1/2 c. beer vegetable oil
Prepare Roasted Red Pepper Sauce, and keep warm. Combine corn and next 6 ingredients in a large bowl, and mix well. Combine waffle mix and beer, and add to corn mixture. Mix well, thickening with flour, if needed, to hold mixture together. Pour about 1/4 c. batter onto a hot, lightly greased griddle. Turn fritters once, removing when both sides are brown. Place about 1/4 c. Roasted Red Pepper Sauce on a plate, and top with fritter. Serve warm. Yield: 8 servings.
Roasted Red Pepper Sauce
3 red bell peppers, roasted
1/4 yellow onion
1 clove garlic, peeled
1 T. chicken base (a concentrated-chicken-stock paste sold in large supermarkets)
1/4 tsp. ground cumin
3 1/2 c. heavy cream
Place roasted peppers in a paper bag to steam for 10-15 minutes; remove skins when cool. Remove seeds, and purée. Remove from blender, and set aside. Place onion, garlic, chicken base, and cumin in a blender, and purée; set aside. Pour cream into a heavy saucepan, and bring to a boil. Immediately stir in both reserved mixtures. Add salt to taste. Yield: Enough sauce for 8 fritters.
From the October 2005 issue.