Served at the 2024 Wild Bacon Wine Trail, Adam Puchta Winery
Ingredients for Fritters:
1/2 cup unsalted butter
1/2 cup water
1/2 cup milk
1/2 tsp salt
1 tsp sugar
3 Dashes of Tabasco sauce
1 1/4 cups flour
4 eggs
4 slices bacon, cooked & finely chopped
2 ears fresh corn, roasted
3/4 cup grated white Cheddar
2 TBSP chopped fresh parsley
1/4 tsp ground black pepper
4 cups vegetable oil (for frying)
Instructions:
- Place the butter, water, milk, salt, sugar, and Tabasco in a pot and bring to a simmer.
- Add the flour and stir well. Cook the mixture over low heat, stirring continuously, and when it clumps around the spoon, transfer it to a stand mixer. Mix the batter on a medium/low setting, and allow it to cool slightly.
- With the mixer on medium speed, add one egg and wait until it incorporates into the flour mixture and clings to the sides of the bowl again. Repeat with additional eggs.
- Add the bacon pieces, cooked kernels of corn, grated Cheddar cheese, parsley, and pepper. Chill until firm, approximately 30 minutes. Fry in oil at 350 degrees F.
- Remove from the oil, rest on a plate lined with a paper towel to absorb any extra oil, and serve warm with chipotle aioli.
Ingredients for Aioli:
2 egg yolks
2 cloves garlic
1 tsp lemon juice
1/2 tsp salt
1 TBSP canned chipotle peppers in adobo sauce
1 cup light olive oil or vegetable oil
Directions:
- Combine the egg yolks, garlic, lemon juice, salt, and chipotle peppers in adobo sauce.
- Turn the food processor on high and slowly pour in the oil.
- Refrigerate until ready to serve.
Serve with Adam Puchta Winery’s Desire.
