Wednesday, August 11, 2010

Corn, Jalapeno and Green Tomato Fritters



What was important on this plate was not that...

...the chicken was marinated in lime, garlic, cumin. Then rubbed with lime zest, freshly ground pepper and grilled to perfection.

...the sweet peppers, rubbed with espelette, were so colorful.

...the avocado was so silky smooth, mixed with lime juice, garlic and cumin.

...the cute multi-colored garden tomatoes were a devilish mix of sweet and spicy.

The all important elements on this plate were the fritters. I think my man automatically makes a connection: tiny jalapenos trees in garden = spicy corn fritters. He is genuinely happy when I say that we have a lot of jalapenos ready to be picked.

I came home today and was so tired. When I am tired, I feel like eating too many things at once. That is when plates like this happen. Overload.

Corn, Jalapeno and Green Tomato Fritters

1 ear of corn
5 jalapeno peppers, most seeds removed (I leave a bit for heat), chopped
10 baby green tomatoes, chopped
1 clove garlic, minced
1 egg white
1 cup panko bread crumbs
2 Tbsp sweet chili sauce
1 small handful coriander, chopped
Salt

2 comments:

Kristen said...

These sounds really good!

One of Ottawa's Real Foodies said...

This is so similar to the dinner we have planned for Sunday eve for some 25 people. Neat being on a similar wavelength. Doing little risotto cakes instead of the fritters though. And a kind of Pico de Gallo type salsa. Maybe adding in peach. I like the guacamole touch. May do that. You are inspiring!

 
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