For me, October is about enjoying the fantastic fall harvest before it's time to button up and plan for root cellar and canning treasure meals. There are few meals I enjoy this time of the year that quite fit that bill like this:
Packed with tender sweet corn and spicy jalapeños, these tasty fritters get an even spiffier presentation when fresh diced tomatoes and finely chopped basil get spooned over them. The last of the season's tomatoes are a sweet, and somewhat bittersweet, treat for my family. Winter doesn't afford us many opportunities for tomatoes that actually taste like tomatoes in frigid Wisconsin, so this season has us enjoying them fresh and roasting the overflow for freezing. Then, when we simply must have the fresh taste of the harvest on our pizza, it's just a matter of thawing some roasted tomatoes from our patio garden or CSA box.
But, for now, it's all about getting some of that freshness that just isn't quite preserved in a jar or the freezer. It's about using what we have and making sure we have just a bit more in a few months. And it's about planting the seeds of dreams for next year's garden, too. After all, being able to enjoy these tasty fritters alongside a grilled pork chop or as a light lunch is made possible by making sure there will be another harvest next year. But for now, it's time to savor these moments and these amazing fritters. Enjoy!
- 2 c. fresh corn kernels
- 2 jalapeños, seeded, diced
- 1/2 c. all-purpose flour
- 1 egg
- 1/2 c. grated cheese
- 1/4 c. cream cheese
- 1 tsp. smoked paprika
- 1 tsp. ground coriander
- 1-2 garlic cloves, minced
- 1 lime, zest and juiced
- 2 T. butter, bacon grease, or oil — for frying
- Diced tomatoes mixed with chopped basil — for serving (optional)
Mix the corn, jalapeños, flour, egg, grated cheese, cream cheese, smoked paprika, ground coriander, garlic, zest, and lime juice in a bowl.
Form the mixture into patties, each containing about 2 tablespoons of the mixture.
Heat the butter, bacon grease, or oil in a pan over medium heat. Cook the patties until they are golden brown on both sides (about 2-4 minutes per side). Serve topped with fresh diced tomatoes and chopped basil, if desired.
- Yields: 4 servings
- Preparation Time:25 minutes