Jalapeño Corn Fritters

Sunday Supper is usually left for Hubs to cook because I take care of dinner the rest of the week. However, after a long day of golf in SUPER hot Alabama weather, I decided I would help him out a little bit. Don't get me wrong, he still grilled pork tenderloin and steamed our obligatory artichoke, but sides were up to me. I roasted some asparagus seasoned with a little garlic powder, onion power, oregano and salt and made one of Hub's favorites, corn fritters. 

I got the Hubs thumbs up approval for this recipe!! Woohoo!! 

Really he will eat/love anything that is fried but he really loves corn fritters. They aren't deep fried so they aren't terrible for you. Of course, all things in moderation. Really the only reason I like to pan fry these is to create that crunchy crust. You could bake them, but they just won't be as good. Hate to admit that, but that is the truth. 

Corn fritters are pretty easy as long as you can get the frying part down. I decided that the smaller fritters had a better crunch to them and hence we enjoyed more. I used an ice-cream scoop to portion the fritters out, but ended up only filling the scoop up about 3/4 of the way full.

If you don't have access to fresh ears of corn or they are out of season, you can always use canned corn. Use about 2 1/2 cups of corn kernels. 

Also, if gluten and dairy don't bother you feel free to substitute all purpose flour and dairy milk. 

Printable Recipe Here!!

Jalapeño Corn Fritters 

GF/DF

Ingredients:

4 ears fresh corn

1 large egg

5 T GF all purpose flour

3 T GF cornmeal

4 T soy milk

1/2 medium sweet onion

1 jalapeño 

1/2 t salt

1/4 cup canola oil, for frying (or as needed)

chopped green onions (optional)

What to do:

Remove the husk and silk from your corn.

Remove the corn kernels from the cobs, scraping the milk off as well. 

Finely dice your onion.

Remove the seeds of your jalapeño and finely dice.

Place your egg in a small bowl and slightly beat.

Add corn, egg, flour, cornmeal, milk, onion, jalapeño, and salt into a large bowl.

Mix all together. I know it doesn't look like it will stay together, but I promise it will once it hits that hot oil!

Heat your canola oil in a cast iron skillet to about 350- 375°.

Using an ice-cream scoop, add a dollop of the corn mixture into your hot oil. It should sizzle immediately.

Cook for 2-2 1/2 minutes per side or until golden brown.

Remove from the oil and place on a paper towel lined plate to remove any excess oil.

Serve topped with chopped green onions.

Thanks Y'all!

-Wise Wife 

Baked Potato Wedges

I have had potatoes on my mind lately, but I really wanted to add a little twist to them. I love anything with a good crunch (I mean who doesn't) but I wasn't feeling something fried. I opted for a baked potato wedge option. By adding flour, specifically almond flour, the potatoes take on a little bit of a different texture that both Hubs and I were quite pleased with.

Whats even better? You guessed it, its EASY! Also, you should have all of these ingredients on hand so I am not sending you around the grocery searching for special ingredients. You're welcome! :)

What do you say we make some potato wedges?

Printable Recipe here Here

Baked Potato Wedges
naturally GF/DF

Ingredients:

 2 russet potatoes, washed well
2 T olive oil
2 T almond flour
1/4 t paprika
1/8 t salt
1/4 t onion powder
1/4 t garlic powder
1/8 t black pepper

What to do:

Preheat oven to 450°.

Slice your potatoes in half lengthwise and then into fourths lengthwise again.

Place almond flour, paprika, salt, onion powder, garlic powder, and black pepper into a large ziplock bag.

Close the bag and shake all ingredients together.

Add your potatoes into the ziplock bag.

Shake the bag to coat the potatoes.

Coat a large baking sheet with your olive oil.

Lay your potatoes on the baking sheet.

Bake for 35-40 minutes, flipping once. The potatoes should be crispy and fork tender.

Thanks Y'all!
-Wise Wife 

Healthy Hasselback Potatoes

I have seen people make these type of potatoes all over the internet, but I never tried it myself. Most of the versions I see have butter pallets placed between each slice of potato. Now, don't get me wrong, I am sure that is delicious. However, that is not the healthiest way to cook your potatoes. I made a healthier version by simply replacing the butter with olive oil and added some herbs. 

I like to leave the skin on when I cook potatoes because that is where all of the nutrients are. 

I simply made an herbed olive oil and used that to flavor the potatoes. I am sure you are aware by now that my house loves potatoes. Want to join in on on the fun?

Healthy Hasselback Potatoes

Naturally GF/DF

Ingrediens:

1 pound large red potatoes 

1/2 t salt

1/2 t freshly ground pepper

1/3 cup olive oil

1/4 t dried oregano

1/4 t dried thyme 

1/2 t dried sage

1/4 t garlic powder

What to do:

Preheat your oven to 400°.

Throughly wash your potatoes. 

Using a sharp knife, slice the potatoes almost all the way through but not completely. You want the potatoes to stay in tact. 

Place your potatoes on a parchment covered baking dish.

Sprinkle the potatoes with your salt and pepper.

Make sure you get it in between the layers.

Add the olive oil, oregano, thyme, sage, and garlic powder together in a medium bow. 

Stir to mix well.

Using a basting brush, spread the olive oil mixture evenly over the potatoes. 

Bake for 40-45 minutes or until the potatoes are fork tender.

Thanks Y'all!

-Wise Wife