Oklahoman Finalist For "America's Best Recipe"

Leah Lyon of Ada is a semi-finalist of the Southwest region in the “America’s Best Recipe” national competition.  

Lyon's Cheesy Pulled Pork Corn Fritters with Barbecue Sauce is up for the $10,00 prize. 

Viewers can vote between now and September 19. 

Ingredients:  

- 3 large Eggland’s Best classic eggs, lightly beaten  

- 1 tablespoon Head Country Barbecue Seasoning (Made in Oklahoma) 

- 1/4 cup Head Country Original Barbecue Sauce (made in Oklahoma) 

- 4 ounces chopped pulled pork (smoked) or shredded pork roast 

- 2 cups sweet corn kernels (fresh, local, from OK if possible, thawed from frozen as substitute) 

- 1/3 cup thinly sliced green onions 

- 2 tablespoons chopped fresh parsley 

- 1/2 cup shredded Watonga, OK Habanero Cheddar Cheese or Pepper Cheddar Cheese 

- 1/2 cup plus 2 tablespoons all-purpose flour (preferably Shawnee Mills, from OK) 

Vegetable oil for frying

Favorite Head Country Barbecue Sauce(s) for dipping (original, hot & spicy, smoky, chipotle) 

Instructions: 

- In medium bowl combine eggs, seasoning, and barbecue sauce.  

- Stir in pork, corn, onions, and parsley. 

- Toss the cheese with the flour and add to the bowl; stir until ingredients are combined. 

- In 12-inch skillet over medium-high heat, heat 1/2-inch of vegetable oil until hot. 

- Carefully spoon the corn mixture by heaping tablespoon into hot oil, flattening slightly with spoon. 

- Cook about 2 minutes on each side until golden brown and crisp. 

- Remove to paper towels to drain. Repeat with remaining batter. 

- Serve immediately with one or more barbecue sauces for dipping. Makes 8 appetizer or first-course servings.