This Corn Dollars Recipe made its debut when I was catering in Atlanta. They were a hit as a siman, good omen, for parnassa, livlihood, on my Rosh Hashanah menu. Later that year, I made it for a Hanukkah cooking demo in Atlanta. As I passed out the recipe, these addictive treats disappeared in a flash!
Dixie Corn Dollars and many other delicious kosher recipes are now in print in my first book, Cooking for the King ~ recipes for life.
"Cooking for the King" is the cookbook women I respect have asked for: besides offering a wide range of make ahead kosher recipes and ideas for any Shabbos or Yom Tov, it is chizuk, it is elevation. It is sometimes funny and sometimes heartfelt; it speaks to who we are and who we want to be.
2½ cups frozen corn, thawed
1 small onion, chopped
½ cup flour
1½ teaspoons baking powder
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon black pepper
¼–1/3 cup oil, for frying
½ cup honey
¼ cup water
1/3 cup cider vinegar
1/3 cup mustard
½ teaspoon salt
½ cup vegetable oil
1. With a food processor, pulse 2 cups of the corn with the onion, flour, baking powder, garlic powder, salt, and black pepper. Puree until smooth. Add the remaining ½ cup of the corn and pulse until the kernels are just incorporated, yet remain whole.
2. Line a baking pan with paper towels over a layer of newspaper. In a nonstick frying pan, heat ¼ cup of oil over medium–high heat. Gently drop the corn fritter batter by tablespoonfuls into the hot oil, being careful not to splatter hot oil on yourself. 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, transfer each fritter to the lined baking pan. Drain well and serve warm with the Honey Mustard Sauce or freeze for later.
4. To prepare the Honey Mustard Sauce: In a food processor, blend the honey, water, vinegar, mustard, and salt.
5. Slowly, with the machine running, add oil in a thin stream and process until blended.
Makes 12–15 servings
Active time: 45 minutes
PREPARE AHEAD: Freeze Corn Dollars in a baking pan in a single layer. Once frozen, transfer to a plastic freezer bag. The Corn Dollars will keep in the freezer for up to six weeks.
To reheat, place frozen corn dollar on a baking pan in a single layer. Heat in an oven preheated to 400° F for 5 minutes until sizzling, or– place frozen Corn Dollars in a single layer on a warming tray until warm. The Honey-Mustard Sauce can also be made ahead and frozen. It will keep, tightly covered, in the refrigerator for up to one week or frozen for up to two weeks.