We serve these every year for Chanukah but they are equally appropriate for Rosh Hashanah as an omen for parnassa. They disappear like dollars on a shopping spree!
Corn Dollars Ingredients:
2 cups, plus 1/2 cups, frozen corn thawed,
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 cup oil
Honey Mustard Sauce Ingredients:
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
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*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.
Many people do not use vinegar in their Rosh Hashanah recipes. You may leave out the vinegar if that is the case. The recipe will be sweeter and thicker, so add just enough water to reach your desired consistency.