Recipe: Corn-chile fritters with Southwest flavor
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| These fritters are full of whole corn yet light and fluffy. (Photos: Debbie Arrington) |
October is the end of fresh corn season. Big ears are packed with full-flavored kernels.
These savory fritters make the most of sweet, chewy corn cut off the cob. (It takes about two ears to produce 2 cups of kernels.) The batter is similar to a cornmeal hush puppy with 2 teaspoons of baking powder; the fritters expand rapidly in the pan.
Giving these fritters Southwest flavor are four C’s: Corn, chiles, cheddar and chives. That combination is a great addition to cornbread, too.
Good for brunch, lunch or dinner, these fritters are served warm with salsa and sour cream, if desired. Surprisingly light and fluffy, they’re tasty plain, too.
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Fresh corn season winds down but isn't gone yet.
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Corn-chile fritters
Makes about 10 fritters
Ingredients:
¾ cup cornmeal
½ cup flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
¾ cup milk
1 large egg
2 cups corn kernels
¼ cup chile pepper, finely chopped
2 tablespoon chives, finely chopped
½ cup cheddar cheese, shredded
Shortening or vegetable oil as needed
Instructions:
In a large bowl, mix together cornmeal, flour, baking powder, salt and sugar.
Beat together milk and egg; add to dry ingredients. Mix together to make a thick, but smooth batter. Add a tablespoon or two of milk if necessary. Stir in corn kernels, chile pepper, chives and cheese.
In a large, deep and heavy skillet or saucepan, melt shortening or heat oil over medium high heat. Use enough shortening or oil to reach 2 inches deep. Make sure skillet or pan sides are high enough that hot oil doesn’t splatter out of pan. Bring melted shortening or oil up to 325-350 degrees F.
Fry fritters in batches. Don’t overcrowd the pan. Drop fritter batter into hot oil by large spoonfuls spaced apart; fritters will expand while frying. Fry until golden brown on both sides, about 5 to 6 minutes total, turning once.
Remove from oil with slotted spoon. Drain on paper towels. Eat immediately or keep warm in a 250-degree F. oven.
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Salsa is a great accompaniment to the fritters.
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Serve with salsa and sour cream if desired.
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Garden Checklist for week of Oct. 6
Get ready to get to work! Cooler weather is headed our way mid-week.
* Clean up the summer vegetable garden and compost disease-free foliage.
* Harvest pumpkins and winter squash.
* October is the best month to plant trees, shrubs and perennials.
* Before planting, add a little well-aged compost and bone meal to the soil, but hold off on other fertilizers until spring. Keep the transplants well-watered (but not wet) for the first month as they become settled.
* Dig up corms and tubers of gladioli, dahlias and tuberous begonias after the foliage dies. Clean and store in a cool, dry place.
* Treat azaleas, gardenias and camellias with chelated iron if leaves are yellowing between the veins.
* Now is the time to plant seeds for many flowers directly into the garden, including cornflower, nasturtium, nigella, poppy, portulaca, sweet pea and stock.
* Plant seeds for radishes, bok choy, mustard, spinach and peas.
* Plant garlic and onions.
* Set out cool-weather bedding plants, including calendula, pansy, snapdragon, primrose and viola.
* Reseed and feed the lawn. Work on bare spots.
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