Dixie Corn Dollars Recipe
with Honey Mustard Sauce

My original Dixie Corn Dollars Recipe made its debut in a Hanukkah recipes cooking demonstration in Atlanta. I passed out copies of the recipe for these addictive treats which disappeared in a flash. After that night, every year at Hanukkah time, I received emails from ladies who misplaced their recipe. That is, until one resourceful writer, creator of koshereye.com, published it in the local free Jewish newspaper so everyone could enjoy this delicious Corn Dollars Recipe again. I hope you do too, Hanukkah or anytime you like.

4 eggs

2 cups, plus 1/2 cups, frozen corn thawed,

1 small onion, chopped

1/2 cup flour

1 1/2 teaspoons baking powder

2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon pepper

1/4-1/3 oil

1. In a the work bowl of a food processor pulse 2 cups thawed corn with all ingredients except oil. Process until smooth. Pulse in remaining 1/2 cup thawed corn until the kernels are just mixed, not pureed.

2. Heat 1/4 cup oil in a nonstick frying pan over medium high heat. Drop batter by tablespoonfuls into hot oil. When the top of each fritter bubbles, flip it and cook on second side until golden. Add more oil as needed.

3. With a small slotted spatula, remove each fritter to a baking pan lined with paper towels over a layer of newspaper or paper bags.

Drain well and serve warm with Honey Mustard Sauce (recipe below) or freeze for later use.

*This Dixie Corn Dollars Recipe freezes well: lay in a single layer on a baking pan and freeze until hard. Remove to a plastic freezer bag. Freeze for up to six weeks.

To reheat: Do not defrost. Place frozen corn dollars on a baking pan in a single layer. Heat in an oven preheated to 400 degrees for 5 minutes until sizzling, or–place frozen in a single layer on a warming tray until warm.

Honey Mustard Sauce

1/4 cup water

1/3 cup cider vinegar

1/3 cup mustard

1/2 teaspoon salt

1/2 cup vegetable oil

1. Blend all ingredients except oil in a food processor.

2. Slowly, with machine running, add oil in a thin stream and process until blended.

Many people do not use vinegar in their Rosh Hashanah recipes. You may leave out the vinegar if that is the case. The recipe will be sweeter and thicker, so add just enough water to reach your desired consistency.

Extra Honey Mustard Sauce makes a dip for fresh veggies that your children are sure to love. Want to see more Southern Recipes? More Holiday recipes? Please let me know how you liked my Dixie Corn Dollars Recipe and what else you'd like to see on thekosherchannel.com!