Creole Corn Fritters with Spicy Tasso Gravy

Creole Corn Fritters with Spicy Tasso Gravy ingredients

• 4 oz tasso ham
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1/2 cup yellow onion
• 1/4 cup celery
• 1/4 cup green bell pepper
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp Creole seasoning
• 1/4 tsp cayenne pepper
• 1/2 tsp hot sauce
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tbsp baking powder
• 1 tsp sugar
• 1 tbsp Creole seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large egg
• 1 cup buttermilk
• 1 cup frozen corn kernels
• 2 tbsp green onions
• 3-4 cups vegetable oil

How to make Creole Corn Fritters with Spicy Tasso Gravy

1. To start the gravy, heat a medium saucepan over medium heat and add the 4 ounces of finely diced tasso ham. Render the tasso for 5-7 minutes until crispy and fat has rendered, then remove the crispy tasso bits with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Add 3 tablespoons of unsalted butter to the pan with the tasso fat. Once melted, stir in 3 tablespoons of all-purpose flour to create a roux. Cook the roux for 3-5 minutes, stirring constantly, until it turns a light golden-brown color.
3. Add 1/2 cup chopped yellow onion, 1/4 cup chopped celery, and 1/4 cup chopped green bell pepper to the roux. Sauté the vegetables for 5-7 minutes until softened, stirring occasionally.
4. Gradually whisk in 2 cups of chicken broth, ensuring no lumps form. Bring the mixture to a simmer, then reduce the heat to low and stir in 1/2 cup of heavy cream, 1 teaspoon of Creole seasoning, 1/4 teaspoon of cayenne pepper, and 1/2 teaspoon of hot sauce. Simmer gently for 10-15 minutes, stirring occasionally, until the gravy thickens to your desired consistency. Taste and adjust seasonings.
5. While the gravy simmers, prepare the fritter batter. In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of yellow cornmeal, 1 tablespoon of baking powder, 1 teaspoon of sugar, 1 tablespoon of Creole seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
6. In a separate medium bowl, whisk together 1 large egg and 1 cup of buttermilk until well combined. Pour the wet ingredients into the dry ingredients and stir just until combined; do not overmix, as lumps are okay. Gently fold in 1 cup of thawed and drained frozen corn kernels.
7. Heat 3-4 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350-360°F (175-180°C).
8. Carefully drop spoonfuls (about 2 tablespoons each) of the fritter batter into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through.
9. Using a slotted spoon, transfer the cooked fritters to a wire rack lined with paper towels to drain excess oil. Repeat with the remaining batter.
10. To serve, arrange the warm corn fritters on plates, generously spoon the spicy tasso gravy over them, and sprinkle with the reserved crispy tasso bits and 2 tablespoons of sliced green onions.

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