LCBO Food & Drink Summer 2018

FLAVOURS  VEGGING OUT

Crispy Corn Fritter Sandwich

Few dashes favourite hot sauce 4 soft brioche-style buns, lightly toasted 2 large roasted red peppers cut into strips 2 cups (500 mL) loosely packed basil leaves 1 Stand corn on end and remove the kernels with a large knife; discard cobs. Heat butter and 1 tbsp (15 mL) oil in a large skillet over medium heat. Combine corn and onion in pan, season with salt and pepper and cook for 4 minutes until tender-crisp. Let cool completely. 2 Meanwhile, whisk together buttermilk and egg in a small bowl. In a separate large bowl, whisk together flour, cornstarch and cayenne; season flour mixture with salt and pepper. Once corn mixture is cool, pour buttermilk mixture over flour mixture and stir until just combined; fold in corn mixture. 3 Heat ⅛-inch (3-mm) depth of oil in a large skillet over medium-low heat; drop ⅓ cup (80 mL) batter in a skillet. Use bottom of mea- suring cup to flatten into a 3½-inch (9-cm) patty; repeat with as much batter as will fit

At the heart of this sandwich is a crunchy, tem- pura-ish battered corn patty. The rest—roasted peppers, basil and avocado-mayo—are a tried- and-true combination of the best summer has to offer. If you can find it, buy flavourful yel- low corn instead of the very sweet peaches and cream—you want to taste the corn. CORN FRITTERS 4 ears of corn, husked 1 tbsp (15 mL) butter 1 tbsp (15 mL) canola, grape-seed or vegetable oil, plus extra for shallow frying

in the pan. Fry for 4 minutes per side or until golden and crisp. Repeat with remaining bat- ter. Keep cooked patties warm in a low oven by arranging in a single layer on a rack set over a baking sheet. 4 When ready to serve, mash avocado, mayon- naise and hot sauce together in a small bowl. Spread bottom buns liberally with the avocado- mayo. Arrange 2 patties on each of the bottom buns, top with strips of red peppers, then a handful of basil leaves. Place top buns over and serve while the patties are still warm. Serves 4

½ medium red onion, thinly sliced Salt and freshly ground black pepper ⅓ cup (80 mL) buttermilk 1 egg ¼ cup (60 mL) all-purpose flour ¼ cup (60 mL) cornstarch Pinch cayenne 2 small ripe avocados ¼ cup (60 mL) mayonnaise

WHAT TO SERVE Cono Sur Sparkling Pinot Noir Rosé

LCBO 365205, $14.00 OPI Chardonnay LCBO 406934, $11.35

38  FOOD & DRI NK SUMMER 2018