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Recipe: Kentucky corn fritters and almond macaroons

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HARTFORD - Chef Warren of Max Downtown stopped by FOX 61's Good Day Connecticut to show viewers how to make Kentucky corn fritters and almond macaroons.

Almond macaroons Serving: 40

  • 2 cups confectioner’s sugar
  • 1 1/2 cups Almond flour
  • 4 each egg whites
  • 1/2 cup sugar
  • 1 tablespoon raspberry extract
  • 1 cup heavy cream

Preheat oven @ 375 degrees
In a large bowl, combine confectioners sugar and almond flour
Whisk whites using a kitchen aid, on high speed, add cream of tartar, slowly add sugar until whites form firm peaks.
Fold whites into almond mixture, add raspberry extract -  this should form a lava consistency.
Tip onto parchment paper, rounds the size of nickel, rest for 15 minutes before baking. Bake for 10 minutes.

To make White Chocolate Ganache Filling: Heat heavy cream in sauce pan and add white chocolate, store until smooth, set aside until cooled, pipe between two
macaroons.

Kentucky corn fritters Servings: 10

  • 2 cups creamed corn
  • 1/2 cup butter, melted
  • 1 cup milk
  • 4 each eggs
  • 4 cups flour
  • 4 teaspoons baking powder
  • 4 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 3 cups corn, fresh or frozen
  • 1 bunch scallions, chopped
  • 15 ounces pure maple syrup, for dipping
  • 2 1/2 ounces Jack Daniels for dipping
  • 2 quarts shortening, for frying

In a large bowl combine dry ingredients. Combine creamed corn, milk, eggs and mix. Add wet to thecenter of dry and mix till smooth.
Add butter, corn, 3/4 scallions and mix.
Heat oil to 350 degrees, scoop into oil and fry a few minutes until golden.
Combine syrup, Jack Daniels, remaining scallions and use for dipping.