 |
Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 1 |
|
Ingredients:
1 (8.5 ounce) package cornbread mix |
1 anaheim pepper, roasted, peeled, seeded and diced |
1 serrano pepper, roasted, seeded, peeled and diced |
1/2 cup grilled or roasted fresh corn kernels |
1 egg, slightly beaten |
1/2 cup pilsner-style beer, room temperature |
1/4 cup grated pepper jack cheese |
1 quart corn oil, for frying |
1 teaspoon sea salt |
agave butter, recipe follows |
1/2 cup unsalted butter, softened |
1/8 teaspoon sea salt |
1/4 teaspoon lime zest |
1/8 teaspoon cayenne pepper |
1/8 teaspoon ground cinnamon |
1/3 cup agave syrup |
Directions:
1. Preheat the oven to 300 degrees F.
2. In a medium bowl, add the cornbread mix, peppers, corn kernels, the egg, beer and cheese. Stir with a fork to just combine and let sit for 7 minutes.
3. Heat the oil, (3 to 4 inches deep), in a heavy pan or Dutch oven to 365 degrees F.
4. Using 2 large soupspoons, drop the mixture, in batches into the hot oil and cook for 3 to 4 minutes. Carefully turn and cook for an additional 2 to 3 minutes. Remove to a wire rack lined baking sheet. Sprinkle with salt when still hot. Put the baking sheet in a warm oven, if not serving right away, or serve immediately with Spicy Agave Butter.
5. Spicy Agave Butter:
6. In a small bowl, add the butter and mix with a fork until light and fluffy. Stir in the spices and the agave syrup. Stir well to combine and refrigerate until firm, about 20 minutes.
|
|