A lot has changed since I last posted. We've sold our house, got a new job and moved to Texas and all the craziness that accompanies choices like that. We're loving being in the South again and realizing we probably should have done this along time ago. We left behind lots of good friends and memories but we're excited about everything ahead of us in this new adventure!
The move meant a few months of essentially no cooking as everything was packed up and then we had awhile in between houses with hotels and such so it feels good to be back in a nice kitchen again and cooking away.
We were pretty spoiled with amazing sweet corn in Minnesota and yet we didn't get it once this whole summer. I came across this recipe on Labor Day and figured I might as well finish summer out with some corn before it's too late.
This is what I'd call an accidental vegetarian meal for us. I wouldn't necessarily do a vegetarian meal on purpose but am happily surprised with how good this can be with no meat involved. The jalapeno-lime aioli is what really makes this amazing. I can't wait to find other ways to use this one as it was so good.
This made about 12 fritters so I had plenty to take to work for the week. The kids were split on if they liked them or not. I think this would make a great appetizer or something to bring to a potluck where people are eating other things as well.
Sweet Corn and Red Pepper Fritter Burgersadapted from Williams-Sonoma Taste
1 jalapeno chile
1 clove garlic
salt to taste
1 large egg plus 1 large egg yolk
1 cup vegetable oil
Grated zest of 1 lime
1 1/2 cups fresh corn kernals
1/2 cup finely chopped red bell pepper
1/2 cup whole milk
2 green onions, sliced
1 egg, lightly beaten
6 tablespoons flour
2 tablespoons yellow cornmeal
1 teaspoon baking powder
1 teaspoon ground cumin
salt and pepper to taste
2 tablespoons vegetable oil
12 slider buns, split
2 cups arugula
combine the jalapeno and garlic in a food processor. Pulse to combine. Add the egg and egg yolk and pulse to combine. While the food processor is running, slowly add the vegetable oil until the mixture combines and thickens. Stir in the lime zest and season to taste with salt and pepper.
Combine the corn, bell pepper, milk, green onions and egg. Stir to combine. Add in the flour, cornmeal, baking powder and cumin, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir to combine.
In a non stick pan over medium heat, heat 1 tablespoon of the vegetable oil. Using a cookie scoop add a scoop of batter to the pan and cook until lightly browned about 2 to 3 minutes per side. Remove from pan and continue cooking until all the batter is used.
Toast the slider buns until lightly browned. Spread each slider with the aioli and top with a fritter and arugula. Serve immediately.