Corn Fritters Recipe by Joan Zaffary from All Recipes.
Prep time: 10 minutes
Cooking time: 20 minutes
Servings: 4 servings
Ingredients
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
1 large egg, lightly beaten
½ cup milk
1 tablespoon shortening, melted
1 (12 ounces) can whole kernel corn, drained
Photo by Getty Images
Directions
Heat oil in a heavy pot or deep fryer to 365°F.
Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture. Stir in corn.
Working in batches, drop the fritter batter by spoonfuls into the hot oil. Fry until golden.
Remove fritters with a slotted spoon and drain on paper towels.
In a large skillet over medium heat, heat oil. Cook onion and garlic until onion is translucent, 3 to 4 minutes. Stir occasionally.
Add umeboshi paste, stirring until combined, about 1 minute.
Stir in greens; season with salt and black pepper. Cook until greens are just wilted, 3 to 4 minutes.
Add milk, nutritional yeast, and cayenne to a skillet and bring to a simmer. Cook until greens are tender and liquid is thickened slightly, about 8 minutes.
Season with salt and black pepper. Sprinkle with more nutritional yeast, if desired.
Preparing ahead: Greens can be made 2 days ahead. Let cool, then transfer to an airtight container and refrigerate.
¾ cup freshly grated Parmesan plus more for serving
¼ cup olive oil
2 garlic cloves
1 lemon zest and juice
½ teaspoon salt plus more for pasta water
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
1 (5-ounce) container baby spinach
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Directions
Bring a large pot of salted water to a boil. Add the pasta and cook to al dente according to package directions.
Reserve 1 cup of pasta water, drain and return the pasta to the covered pot.
Blend the ricotta, Parmesan, olive oil, garlic, lemon juice zest, salt, pepper, and red pepper flakes; process for 1 to 2 minutes, or until very smooth.
Add the ricotta mixture, ½ cup of reserved pasta water, and spinach to the cooked pasta. Set over low heat and cook until the pasta has absorbed some of the cream sauce and the baby spinach has wilted, about 2 minutes. Add more pasta water as needed until you reach your desired consistency.
Heat-treat flour: Place the flour in a microwave-safe bowl and heat it for 1 minute and 15 seconds, stirring in 15-second intervals. This ensures the flour is safe to eat.
In a mixing bowl, beat together the brownsugar and butter until creamy.
Beat in vanillaextract, almondextract, and salt until well combined.
Gradually mix in the heat-treated flour until crumbles form.
Mix in milk until soft dough forms.
Fold in chocolatechips until evenly distributed throughout the dough.
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There are only four NHL players who were born in North Carolina. These players are Logan Brown (pictured above), Jarden Boll, Jake Leschyshyn, and Ben Smith. Two of the players, Logan Brown and Jake Leschyshyn, are from Raleigh which is home to the NHL team the Carolina Hurricanes. Ben Smith, from Winston Salem, became a Stanley Cup champ with the Blackhawks in the 2012-2013 season, only his second season in the NHL. North Carolina is home to a successful, growing NHL franchise but falls short when it comes to homegrown players.
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Stock car racing is the official sport of North Carolina as of 2011. Charlotte, North Carolina is home to Charlotte Motor Speedway which is known as the “home” of NASCAR. North Carolina houses more than 80% of NASCAR racing teams and related industries. Motorsports have generated billions of dollars in revenue for the state each year.
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North Carolina holds almost every major professional sport, minus the MLB. Although there isn’t an MLB team in North Carolina, there are two Triple-A East teams, the Charlotte Knights and Durham Bulls. Across North Carolina, professional sports teams include the Carolina Hurricanes (NHL), Charlotte Hornets (NBA), Carolina Panthers (NFL), Charlotte Chaos (PLL), Charlotte FC (MLS), North Carolina Courage (NWSL), and Anthem Rugby Carolina (MLR). North Carolina is also home to teams in the NASCAR Cup Series and the Haas Formula 1 Team.
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As of 2021, 14 Olympic athletes and coaches were born and raised in North Carolina with a total of 32 Olympic athletes and coaches having ties to North Carolina. Harry Williamson, a runner from High Point, was the first NC Olympian in 1936. Michael Jordan is amongst the notable Olympians from North Carolina.
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Duke University was the first school to have a football team in North Carolina. The football team was created in 1888, back when the school was named Trinity College. Their first game was played against From 1890 to 1895, Trinity College played without a head coach, going undefeated in 1891.
2 ounces cream cheese softened to room temperature
kosher salt to taste
black pepper to taste
fresh parsley chopped, optional
Photo by Getty Images
Directions
Melt together the butter and honey in a large cast iron or non-stick skillet over medium-high heat (If using red pepper flakes, add a pinch now.)
Stir in the drained corn and cook for 5-8 minutes until heated through.
Cut the cream cheese into small pieces and mix it with the corn. Cook for 3-5 minutes, stirring occasionally, until the cream cheese is incorporated into the corn mixture.
Season with salt and pepper to taste.
Garnish with fresh parsley, if desired, and serve hot.
1 – 1 1/2 cups white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)
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Directions
For the gravy, dissolve the cornstarch in water and set aside. In a saucepan, melt the butter, add the flour and cook. Stir regularly for about 5 minutes until the mixture turns golden brown.
Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about half of the cornstarch mixture and simmer for a minute or so. (Thicker gravy calls for more cornstarch). Season with paper.
For the fried, cut your potatoes into ½-inch thick sticks. Place in a bowl and cover with cold water. Allow the potatoes to soak for at least one hour. When ready to cook heat your oil in your deep fryer to 300°F.
Drain the potatoes from the water and place them onto a sheet of paper towels to remove excess moisture.
Add your fries to the oil and cook for 5-8 minutes until the potatoes are cooked but not brown yet. Remove potatoes from the oil and scatter on a wire rack. Increase oil temperature to 375°F. Once oil is heated to that temperature, return the potatoes to the fryer and cook until the potatoes are golden brown. Remove to a paper towel-lined bowl.
To Prepare Poutine: Add your fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy.
Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.
