This unique cricket powder recipe blends fresh sweet corn, spicy jalapeno, and cool chipotle sour cream dip make for one freaking fantastic fritter. Thank you to Next Millennium Farms for supplying the cricket flour used to develop this recipe!
Ingredients
- 1/2 cup cricket flour
- 2 beaten large eggs
- 2 tablespoons grated Parmesan
- 1/2 teaspoon salt
- 2 cups fresh corn kernels
- 2 thinly sliced scallion
- 1/2 finely chopped seeded jalapeño
- 2 tablespoons olive oil
- salt
- 1 cup light sour cream
- 1 teaspoon lime juice
- 1/3 cup chopped chipotle peppers in adobo sauce
- 1 tablespoon lightly toasted weevils optional
Servings: fritters
Units:
Instructions
- In food processor pulse 4-5 times or finely dice 2 cups corn kernels, 1 scallion, and jalapeño.
- In a large bowl, combine corn-veggie mixture with 2 eggs, 1/4 cup cricket flour, 2 tablespoons grated Parmesan, and 1/2 teaspoon kosher salt. Press the mixture into a fine mesh strainer to remove excess liquid.
- Mix sour cream, lime juice and chipotle peppers Refrigerate dip and fritter mix for about ½ hr.
- Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt.
- Serve with sour cream and sprinkle with weevils.
Recipe Notes
Makes about 10-12 patties
These were probably the biggest hit at BV’s first dinner party.
Great recipe!
good