Sweet Corn Fritters with Bacon
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon paprika
1 tablespoon sugar
1/2 t. salt
2 eggs
1/2 cup milk
2 cups fresh corn kernels, cut from the cob (~2 ears)
1/2 cup red bell pepper, diced
1/2 cup green onions, sliced on the bias
3 New Mexico chiles, roasted, peeled, seeded & chopped
1/4 cup cilantro and flat-leaf parsley, chopped
4 tablespoons vegetable oil
To serve:
5-6 slices crisp bacon
arugula
Roasted tomatoes
Instructions:
Whisk together flour, baking powder, paprika, sugar and salt in a large bowl. Create a well in the middle of the bowl. In a small bowl, beat together eggs and milk. Add egg mixture to dry ingredients and whisk until smooth. The batter will be on the thick side.
In another bowl, mix together corn, peppers, green onions, cilantro and parsley. Mix in ¾ c. of batter – just enough to bind the veg together. You’ll think it’s not enough. Have faith!
Heat a griddle or large frying pan over medium heat. Add the vegetable oil.
Spoon 2 T. of batter into the pan for each fritter, cooking 3-4 at a time. Brown on the first side 3-4 minutes and turn to brown on the other side.
Serve with bacon, a few leaves of arugula and roasted tomato.
A few notes: Cook the bacon first and use the drippings for the fritters.
Adapted from recipe by dailywaffle.com