Corn Fritters

Fritters:
2 teaspoons canola
1 ear fresh sweet corn kernels (about 1 cup)
2 scallions, thinly sliced
1 small red bell pepper, diced
1/4 cup chopped fresh cilantro
1 cup biscuit mix
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
The zest of 1 lime
1/4 cup milk
1 large egg

Dipping Sauce:
3 ounces PHILADELPHIA cream cheese, softened
3/4 cup chipotle salsa
1 to 2 tablespoons chopped fresh cilantro

1. In a large skillet over medium-high heat, warm 2 teaspoons canola oil. Add corn and saute 2 minutes or until golden brown. Add scallions and red bell pepper, and saute 3 to 5 minutes, or until vegetables are browned but not too soft. Stir in the cilantro. Remove from heat and set aside.
2. In a large bowl stir biscuit mix, salt, cayenne, cumin, and lime zest. Whisk the milk and egg and add to the biscuit mixture. Stir until just combined. Add the vegetables and stir until just incorporated.
3. In a deep, heavy bottomed pot, add 2 inches of canola oil, and heat to 375 degrees F. Drop batter by the teaspoonful into the hot oil and fry a few at a time, 30 to 60 seconds, flipping once, until golden brown all over. Transfer to a paper-towel lined plate. Repeat.
4. To make the dipping sauce: Combine all ingredients in a small bowl and stir until well blended. Serve with hot fritters.

Source:  Food Blogga

Potato Streudel

Source:  Simple Bites

Ingredients:

1 lb puff pastry
2 lbs potatoes
1 cup sour cream
1 teaspoon sea salt
1 teaspoon fresh rosemary, chopped
fresh cracked pepper
1/2 teaspoon minced garlic

Glaze:
1 egg yolk
1 tablespoon milk

Preheat oven to 350°F. Roll puff pastry on a sheet of parchment paper until it is a 16×16 square. Transfer parchment and puff to a large baking sheet. Cover and chill while you prep your potatoes.

Peel, rinse and thinly slice potatoes. Toss with sour cream, salt & pepper, rosemary and garlic.  Place potatoes in the middle of the puff pastry and wrap up.

Beat egg yolk and milk together to make an egg wash. Brush over the top of the strudel and sprinkle with sea salt.

Transfer to the oven and bake for 45 minutes, rotating the pan a few times to ensure even browning. Serve warm.

Zucchini Fritters

1 c. flour
1/2 c. cornmeal
1/4 c. grated Parmesan
2 tsp salt
1/2 tsp baking powder
1 c. buttermilk
3 eggs
2 zucchini, shredded (could also use corn, carrots, squash, etc.)

Whisk together flour, cornmeal, Parmesan, salt, and baking powder.  Add buttermilk, eggs, and zucchini.  Stir together.  Drop the batter onto a slightly greased skillet and cook until browned on underside.  Flip and cook until browned on second side. 

Can serve with a sauce (optional) made of:  Hoisin sauce, juice from 1 lime, and hot chili oil.

Source:  The Skinny CEO