Early Bird

More delicious recipes from the School of Hospitality

Whip up some andouille corn fritters and quench your thirst with a Rockies Sunrise.

By Lindsey Coulter

July 23, 2020

Craving comfort food? The Metropolitan State University of Denver School of Hospitality has just the recipe.

To celebrate National Culinary Arts month, Jimi Webb, career advisor and business-development coordinator, recommends these quick and delicious andouille corn fritters, while Professor Michael Wray, Ph.D., chef and sommelier, offers a refreshing and fruity Rockies Sunrise.

Please remember that alcoholic-beverage recipes are intended only for those 21 years old and over. Please drink responsibly.

Rockies Sunrise

• 2 oz. tequila
• ½ oz. cherry brandy
• ½ oz. triple sec
• ½ oz. grenadine
• 3 oz. orange juice
• Orange slice and cherry for garnish
• 1 cup ice

Fill bar shaker with one cup of ice. Add tequila, cherry brandy, triple sec, orange juice and grenadine.  Stir until combined. Pour with ice in a highball glass. Garnish with cherry and orange flag.

Andouille Corn Fritters

(Yields 14-18 fritters)

Ingredients

• 2 boxes Jiffy Corn Muffin Mix
• 1 can creamed corn (8.25 oz)
• 2 eggs
• 2 links andouille sausage, chopped fine or ground in a food processor
• Oil for frying

Toppings

• 4 oz. brie cheese cut into 1”x1” pieces
• 4-6 oz. pepper jelly

Directions:

Mix all fritter ingredients until well-blended and let sit until oil is heated.

Fill a 3-quart pot with oil to about 1.5-2 inches deep and heat to about 300°.

Using a large soup spoon, scoop 1-1.5 ounce fritters and gently drop into the hot oil.

After 1-2 minutes, flip and let the other side cook for 1-2 minutes. Continue to cook until golden brown.

Remove from oil and place on a paper-towel-covered plate.

Place brie cheese pieces on fritters while hot.

Drizzle with pepper jelly.

Check out more great recipes and tutorials by visiting the School of Hospitality Facebook page. If you test these recipes, be sure to comment below.