Corn Fritters

Ingredients

1 bottle(s) (48-ounce) canola oil
1 cup(s) flour
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) sea salt
1/8 teaspoon(s) cayenne pepper
1 large egg
2/3 cup(s) milk
2 tablespoon(s) unsalted butter, melted
1 cup(s) fresh corn kernels

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Directions

1.Preheat oven to 200 degrees F. Heat oil to 375 degrees F in a medium pot fitted with deep-fry thermometer.
2.Sift flour, baking powder, salt, and cayenne together in a medium bowl. In a separate bowl, whisk egg, milk, and butter together and stir into dry ingredients. Fold in corn and let batter sit for 5 minutes.
3.Drop heaping tablespoonfuls of batter into heated oil and fry until golden, about 3 minutes (work in batches of 4 or 5). Drain on a baking pan lined with paper towels. Transfer to a second baking pan and keep warm in oven.

White Bean and Ham Soup

Ingredients

1 tablespoon(s) unsalted butter
1 (large) white onion, coarsely chopped
1 carrot, coarsely shredded
1 clove(s) garlic, peeled and smashed
3 thyme sprigs
1/2 teaspoon(s) ground coriander
4 cup(s) chicken stock or low-sodium broth
3 can(s) (15-ounce) cannellini beans, drained
1 pound(s) smoked ham in 1 piece
1 1/2 cup(s) cubed (1-inch) baguette
2 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) sweet paprika
Salt
Freshly ground pepper
1 scallion, thinly sliced crosswise

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Directions

1.Preheat the oven to 350 degrees F. In a large soup pot, melt the butter. Add the onion, carrot, garlic, thyme and coriander and cook the vegetables over moderately high heat, stirring, until softened, about 3 minutes. Add the stock, beans and ham and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.

2.Meanwhile, toss the baguette cubes with the olive oil and paprika and season with salt. Spread on a baking sheet and bake for about 10 minutes, stirring occasionally, until toasted.

3.Remove the ham from the soup and cut it into 1/2-inch pieces. Discard the thyme sprigs. Working in 2 batches, transfer the soup to a blender or food processor and puree until smooth. Return the soup to the pot and stir in the diced ham. Season the soup with salt and pepper and ladle into warmed shallow bowls. Top with the croutons and scallion and serve.

4.Make Ahead: The soup can be refrigerated for up to 3 days. The croutons can be stored in an airtight container for up to 3 days.




Southern Fried Cabbage

INGREDIENTS

3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar


DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.