Question ID: 2000-7855-0-1-2-3
Recipe Description
I will add variations at the endINGREDIENTS
1 box of your favorite corn muffin mix. I used JIFFY because it's readily available (at least in the US) and is VERY inexpensive.
1 C frozen corn thawed (fresh may be used)
2 whole eggs
4 slices of bacon cooked, and crumbled
1/2 C chopped onion
1/2 C chopped red bell pepper
Oil for fryingVARIATIONS
2 cups of corn
Green Bell Pepper or a combination of sweet and hot peppers
1/2 - 1 cup shredded cheddar cheese
1.5 Tablespoons of any combination of spices like Garlic, Rosemary, Thyme, Basil
Sprinkle with Freshly ground sea salt or Parmesan cheese while still hot
TOOLS
Sharp Knife
Cutting Board
Measuring Cups
Measuring Spoons
Fork, or wisk
Medium Bowl
Medium sauce pan, or deep fryer
Candy thermometer
Paper towels
PlateMETHOD
Cook bacon by whichever method you prefer. When it is cooled, crumble it into bowl.
While the bacon is cooling, chop the veggies and add to the bowl.
Combine the rest of the ingredients....EXCEPT the oil, to the bowl and mix well.
Heat about 2 inches of the oil in the sauce pan to 350° (use a thermometer)
Drop batter by rounded Tablespoon into oil, using caution to hold the spoon close to the hot oil to avoid splatter.
Turn/turn once, Fry until golden brown on both sides, and cooked through.
Remove to paper towels to drain.
Serve as an appetizer with a dip (use Ranch Dressing) or make your own using Mayo and Mustard or Salsa
Serve with fresh ground sea salt or Parmesan Cheese
Serve with a little warm syrup, or a dusting of sugar for breakfast
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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