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Barbecue best bets

Posted: December 3, 2017 at 6 a.m.

Corn Fritters Southern Style

Ingredients

6 ears freshly shucked corn

4 eggs

1/2 cup all-purpose flour

1/2 teaspoon salt

2 cups vegetable oil for frying

Directions

1. Remove all silk from corn and cut raw corn from the cob over a large bowl. Scrape the juice from the cobs into the bowl as well. Discard cobs. Stir in the eggs, flour and salt to form a batter the consistency of thin pancake batter.

2. Heat oil in an electric skillet to 325 degrees F (165 degrees C). If using a large skillet on the stove, preheat oil to medium high heat. There should be enough oil in the pan to cover the fritter.

3. Use a large serving spoon to make 4 pancake sized fritters at the same time. Fry for about 5 minutes on each side or until golden brown. Drain on paper towels and serve warm.

Sufferin' Succotash Salad

Ingredients

2 tablespoons barbeque sauce

2 tablespoons rice vinegar

2 tablespoons vegetable oil

2 ears corn, kernels cut from cob

1 large red bell pepper, diced

4 green onions, chopped

1 (14.5 ounce) can white beans, drained and rinsed

1 pinch salt and ground black pepper to taste

Directions

Whisk barbeque sauce, rice vinegar, and oil in a large bowl until smooth. Stir in corn kernels, red bell pepper, green onions, and white beans to coat. Cover and refrigerate for at least 2 hours.

Man-Lovin' Potatoes

Ingredients

8 red potatoes

1 cup mayonnaise

1/2 cup sour cream

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon seasoned salt

1 teaspoon ground black pepper

3/4 cup crumbled cooked bacon

1/2 cup diced red onion

2 cups shredded American cheese

3 tablespoons grated Parmesan cheese

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

2. Slice potatoes with skins on into 1/4 inch thick slices. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two.

3. Mix together the mayonnaise, sour cream, onion and garlic powders, seasoned salt, pepper, bacon, onion, and American cheese in a bowl. Stir in the potato slices. Pour mixture into prepared baking dish. Sprinkle top with grated Parmesan cheese.

4. Bake until bubbly and beginning to brown, 35 to 40 minutes.

Source: AllRecipes.com

NAN Dining Guide Spotlight on 12/03/2017

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