Dixie Corn Dollars Recipe

with Honey Mustard Sauce



Adapted from a recipe by Renee Chernin

My original Dixie Corn Dollars Recipe made its debut in a Hanukkah cooking demonstration in Atlanta. I passed out copies of the recipe for these addictive treats which disappeared in a flash.


4 eggs
2 1/2 cups frozen corn, thawed, divided
1 small onion, chopped
1/2 cup flour
1 1/2 teaspoons baking powder
2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 - 1/3 oil


In a the work bowl of a food processor pulse 2 cups thawed corn with all ingredients except oil. Process until smooth. Pulse in remaining 1/2 cup thawed corn until the kernels are just mixed, not chopped.

Heat 1/4 cup oil in a nonstick frying pan over medium high heat. Drop batter by tablespoonfuls into hot oil. When the top of each fritter bubbles, flip it and cook on second side until golden. Add more oil as needed.

With a small slotted spatula, remove each fritter to a baking pan lined with paper towels over a layer of newspaper or paper bags.

Drain well and serve warm with Honey Mustard Sauce or freeze for later use.


Yield:  12-15 servings
Parve/Can make ahead*/Can freeze
*This Dixie Corn Dollars Recipe freezes well: lay in a single layer on a baking pan and freeze until hard. Remove to a plastic freezer bag. Freeze for up to six weeks.

To reheat: Do not defrost. Place frozen corn dollars on a baking pan in a single layer. Heat in an oven preheated to 400 degrees for 5 minutes until sizzling, or place frozen in a single layer on a warming tray until warm.

Honey Mustard Sauce


1/2 cup honey
1/4 cup water
1/3 cup cider vinegar
1/3 cup mustard
1/2 teaspoon salt
1/2 cup vegetable oil


Blend all ingredients except oil in a food processor.

Slowly, with machine running, add oil in a thin stream and process until blended.


Yield:  1 1/4 cups
Parve/Can be made ahead/Can Freeze

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