COLESLAW BALLS WITH JALAPEÑO DIP

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16 oz. coleslaw mix 1½ t. salt 3 garlic cloves, minced ½ t. coarse black pepper ¼ cup flour 3 T. cornstarch Oil for frying Jalapeño Dip:

¾ cup mayonnaise 2 scallions, chopped 1 jalapeño pepper, seeds and ribs removed, chopped 2 T. water 1 T. lemon juice ½ t. salt Pinch coarse black pepper Pinch sugar Place coleslaw into a large colander. Sprinkle with salt and let sit 15 minutes. Using both hands, squeeze coleslaw very well to remove the excess water.

In a large bowl, combine coleslaw, garlic, pepper, flour and cornstarch. Mix until mixture becomes dough-like. Using a tablespoon and damp hands, form into falafel-sized balls.

Heat 2-3 inches of oil in a saucepan over medium-high heat. Fry balls in hot oil until golden on all sides, 4-5 minutes total.

Prepare the jalapeño dip. In a small bowl, combine mayonnaise, scallions, jalapeño pepper, water, lemon juice, salt, pepper and sugar. Using an immersion blender, blend until smooth. Serve alongside coleslaw balls. Yields 20-30 balls.

Last modified on Thursday, November 21, 2013 - 06:00

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