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Happy Fryday! It’s been a while since we had a proper Fryday around here. The last time was nearly a month ago, and it was another three weeks the time before that. Thinking about it bums me out, because I really do love my Frydays. Anyway, you’d think I’d have some weight loss to show for it, but I don’t. Too bad diminished fried-food making didn’t mean the same for fried-food eating.
For today’s return, I have a recipe for Southern Fried Corn, a dish very new to me, so new that I didn’t even know it was a thing until I went looking for it when the urge for corn hit. And boy am I happy it did. Southern Fried Corn makes for a great side dish and tastes deceptively healthy despite the bacon, butter and milk. But really, who cares? It’s Fryday! Here’s how I made mine.
When Monica and I met the other night, we traded insights on blogging and she told me she appreciated that I don’t shy away from posting the really good stuff that’s also really not good for you (e.g., fried food). She’s absolutely right. There’s very little in the way of kale and quinoa on this blog, although I do hope to change that. In the meantime, this post is one of those no-holds-barred recipes that makes me me, and makes Fryday the best day of the week.
The idea for Jalapeño Popper Wontons came to me as I was enjoying these Strawberry Banana Nutella Wontons. I loved the fried dessert wontons so much that with the last bite I was already onto the next idea. I wanted to make something savory, a tad spicy and plenty cheesy. Naturally, I came up with these, and successfully paid homage to my favorite Jalapeño Popper recipe.
Fridays were meant for frying. Of that I am sure.
If you have yet to give this frying a try, here’s your chance in the form of cheesy jalapeño poppers. Take it. They’re delicious, but don’t just take my word for it, my dozen taste-testers at work agree, and have already asked for the next batch.
This time of year is when I usually throw myself into some new hobby. Frying is the answer. Knitting would have been a healthier choice.
Oh well. Cheers to Fryday! Recipe after the jump.