2 garlic cloves, finely chopped
1 shallot, finely chopped
1 T grapeseed oil
2 c cornbread crumbs
3 oz. cream cheese, softened
1 egg yolk
2 c collard greens, cooked, drained and finely chopped
1 t red pepper flakes
1 1/2 c cornmeal
2 T all-purpose flour
c=cup; T=tablespoon; t=teaspoon
Heat 1 tablespoon of oil in a small skillet over medium-low heat. Once oil begins to shimmer, add garlic and shallot, cooking until translucent. Remove skillet from heat. Transfer shallot and garlic to a large bowl and add the next six ingredients. Combine until fully incorporated and set aside.
Fill a medium pot with 2 inches oil and set over medium-high heat.
In a small bowl, whisk 2 eggs and flour together. In a separate dish, add cornmeal and sea salt. Using a petite ice cream scoop, scoop mixture into balls. Coat each ball in egg, flour mixture and then cornmeal, repeating once.
Once all fritters are coated, gently lower into hot oil and cook until brown on all sides, about 2 to 3 minutes. Using a kitchen spider or large slotted spoon, remove from oil and place on crumpled paper towels to absorb excess cooking oil.
The only thing left to do is grab a jar of chow chow and enjoy. (yields 18-21)
To keep costs at a minimum, skip the open bar and serve a signature cocktail. To ensure all guests have a good time, have non-alcoholic beverages and cold bottles of water on hand.
When making Deep South Fritters, adding 1 cup chopped, cooked bacon wouldn't be a bad idea.
This dish can definitely accommodate vegetarians. Simply omit the bacon.
Since this recipe is fresh and easy, let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.
This recipe was originally aired on WREG Monday, October 17, 2016. For even more fresh and easy ideas, visit here anytime.