Tuesday, August 30th 2016, 4:42 am
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.
August 30th, 2016
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