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ENTER OUR #GOBEYONDTHECHIP CONTEST AND YOU COULD WIN A MINI-CUISINART FOOD PROCESSOR

This month we want to showcase all the ways in which our snacks are not just chips, but ingredients in a much larger story. That’s why we’ve partnered with our friend, Chef John-Paul, to #GoBeyondTheChip!

RW Pork Belly Panisse

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Ingredients

  • 1.5 Cups RW Corn Chips(Blitzed in food processor to cornmeal/powder)
  • 2 Cup Water
  • ½ tsp kosher salt
  • 2 Tablespoons Olive Oil
  • Zest of 1 lemon

This recipe is gluten-free.

Cooking Instructions

  • 1 Warm water, Olive Oil and kosher salt until beginning to simmer.
  • 2 Slowly stir corn chips into water and cook until it thickens to pudding consistency
    Add lemon zest and fold in
  • 3 Place in greased small casserole dish and distribute evenly
    Cool in refrigerator for 40 minutes
    Remove from dish and cut into desired shape, I prefer 1 inch by 2 inch rectangles
  • 4 Pan fry in olive oil on both sides until golden brown on both sides, rest on paper towel after.
    Serve with light dusting of koser salt