Wednesday, November 11, 2009

cheesy corn frittters

This was inspired by red lobster cheddar bay bisquits and a recipe for empanadas i saw on food netwrk yetserday that was made with a corn crust....this dough can be used in many ways, in this case i fried it like an empanada, filled with mashed up baked beans (because kader loves baked beans).

i also made an alternative dough with the last bit, where i added some roasted green chiles and made them into donut holes.

i cant believe how good this was, and i love when i can sneak veggies into a dough and they dont even know or care....

1 cup warm water (hot enough to feel warm but not burn you) 
1 heaping tsp dried yeast
2 tsp sugar

mix these ingredients and leave to proof for 10 minutes, or until foamy. if it never foams your water was too hot or too cold, and you need to start over and adjust. either that or your yeast was bad, although i have been working with the same bag of yeast for a year and its still good.

now add the dry ingredients and corn

1 1/2 cup fine corn meal
3-4 cups white flour
1 SMALL can creamed corn
1 tsp garlic powder
2 tsp salt

add corn and corn meal and all except the last cup of flour to the dough, a cup at a time, and mix. add more from the last cup if needed, or until you have a workable dough. knead 15 minutes. rise for 1 hour. punch down. now add your mix ins

1/2 cup shredded parmesan
1 cup shredded cheddar
green chiles or whatever else you wish.

knead into the dough about five minutes, or until well mixed. rise again for about 10 minutes.

then, use the dough however you wish.


1 comment:

  1. Sounds yummy, I am going to add roasted sweet onions and roasted garlic, both chopped in small pieces, instead of the chiles and asiago in place of cheddar. Now, I just need to pick up some corn and asiago...can't wait.