One of the things I say when I describe myself to people is that I'm nocturnal. It's not something that I particularly want to be, it's just something that I am. From the time I was a little girl, and used to read Nancy Drew books with a flashlight under the covers of my bed, I've always known that I was a late night person. Unfortunately, I also enjoy early morning, and this adds up to not getting a whole lot of sleep. I try to let my body tell me how much sleep I need, and this generally means that I'm up every night until one or two. Nighttime, I find, is my most creative time.
night I went to bed around two, and was shocked when I looked at the clock
this morning. I figured that there must have been a problem with the clock
battery because the clock read noon! Yeah, 12 o'clock. High noon. I couldn't
believe I had slept 10 hours. As a consequence, I feel great today. Little
tidbits of the flu still hang on, but I feel like I have my old energy back, so
was thrilled to get into the kitchen.
The first thing I did was tackle the five ears of corn that my dad had given
me. They had been in the fridge for a long time, and I was afraid of losing
them. I was in the mood for something spicy, easy, and that would suit for
brunch, because, let's face it, if you're eating breakfast in the afternoon,
the best you can call it is brunch.
Long ago I’d seen a recipe for fresh corn fritters, and decided to come up with
my own version. I’d husked, cleaned, and stripped all of the kernels off of the
cobs earlier in the week (I was so exhausted that it, seriously, took me all
day), put the cops into a freezer bag, and stuck them into the freezer for
making corn stock later. (Be sure to always save corncobs, unless you've gnawed
on them, to use in stock. It makes a huge difference in potato, corn, and other
set some of the corn aside, and measured out 2 cups. From there I seeded a
vacuum-sealed, roasted jalapeno -- a new product from Melissa's Produce. (You
are going to go crazy over this one! Melissa's packages roasted jalapenos. They’re
vacuum sealed, and it makes adding smoky heat to dishes so darned easy. You
have the wonderful roasted jalapeno taste, they are easy to seed, they chop
like a dream, and I have been stirring these into absolutely everything, from
my scrambled eggs in the morning, to soups and broths in the afternoon, to mashed
potatoes in the evening. This is my new favorite Melissa's product. Yep, move
over Fire Roasted Sweet Red Bell Peppers.)
The recipe for these fritters is below. Honestly, you and the entire family
are going to love them. They are lightly seasoned, the taste of the corn comes
through, there's a little bit of heat and smokiness from the jalapenos, and
they make a great snack. Not only did I have them as an afternoon snack, okay,
okay brunch, breakfast, whatever, but the next morning those that were left
over I served alongside a fluffy mound of scrambled eggs. What a great summer dish
this is going to be for your barbecues! Try them. I'm not kidding.
Jalapeño Corn Fritters
2 beaten large eggs
1/4 cup flour
2 tablespoons grated Parmesan
1/2 teaspoon kosher salt
½ teaspoon ground cumin
2 cups fresh corn kernels
1 thinly sliced scallion
1 finely chopped, seeded, Melissa’s Roasted Jalapeño
2 tablespoons vegetable oil
Sour cream, chopped cilantro, and lime wedges, to garnish
Whisk together eggs, flour, Parmesan, salt, and cumin to combine. Add corn kernels, scallion, and 1/2 finely chopped seeded jalapeño; whisk to incorporate.
Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls* of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.
*I found that a big soup spoon works best for this. I tried one of those cookie scoops, but that made a right mess.
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