Ham Fritters with Garlic Sauce

Ingredients

8 oz. Isaly’s Chipped Ham, cut brunoise (finely diced)
1 c. Flour
1 tsp. Baking powder
1 Egg
TT Salt and Pepper
1 c. Whole Milk
½ c. Green Pepper, brunoise (finely diced)
1 tsp. Olive Oil
1-2 tsp. Tabasco Sauce

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Directions

1. Place on iron skillet on medium heat filled with a quarter inch of vegetable oil.
2. Dice the ham and green pepper.
3. Combine dry ingredients into a large bowl.
4. Create a crater in the dry ingredients.
5. Add egg, milk, and oil into crater and fold till partially mixed.
6. Fold in ham and green pepper, season with salt, pepper and Tabasco
7. Panfry a small amount of batter to taste and check seasoning. Season more if necessary.
8. Spoon batter into oil and spread out to 1 ½ to 2-inch diameter circles.
9. Cook on both sides till golden brown.
10. Once cooked, remove from oil and place in oven at 300 degrees to finish cooking; keep warm.

Garlic Cream Sauce

1 c. Isaly’s Chipped Ham, julienne
1 c. Green Pepper, julienne
1.2 c. Red Pepper, julienne
1.2 c. Garlic, minced
½ c. Onion, brunoise (finely diced)
4 c. Heavy cream
TT Salt and Pepper

1. Cut up all ingredients
2. Heat a large sauté pan with olive oil
3. Sauté ingredients till cooked and remove from pan with a slotted spoon to drain oil
4. Remove excess oil from pan.
5. Place ingredients back into the sauté pan and add cream.
6. Reduce and season to a sauce and serve.

Eggs

8 eggs, sunny side up, with the “extra” white cut out from around the yolk (pastry cutter works nicely or use top of round glass”). Place one egg atop each fritter.

Top with dollop of Garlic Cream Sauce

Potato soufflé’s

12 potato wedges cut on the bias ½ inch thick. Pan-fried until golden brown. Season potatoes with season salt immediately after cooking. (Can be held in oven till service).

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Submitted by Adam Mika