I’m enjoying the final days of official summer in the North Carolina mountains. It feels like fall up here already. Prepare yourself for some great recipes next week!
But before you say goodbye, I highly recommend making a simple supper to toast to the season. A grilled pork chop or steak seasoned heavily with ground cumin and corriander, some crispy and sweet corn fritters and a simple chopped salad with the best produce you can find.
Make a batch of your favorite green goddess dressing (Ina has a good one – as well as Gwyneth Paltrow) and slathers on tomatoes, cucumbers and avocados. When ingredients are that good, lettuce is only a filler. And check out this awesome fritter recipe below. I recommend more jalapeño!
Corn and Jalapeño Fritters, Bon Appetit
- 2 large eggs, beaten to blend
- ¼ cup all-purpose flour
- 2 tablespoons finely grated Parmesan
- ½ teaspoon kosher salt, plus more
- 2 cups fresh corn kernels
- 1 scallion, thinly sliced
- ½ jalapeño, seeded, finely chopped
- 2 tablespoons vegetable oil
- Sour cream and lime wedges (for serving)
Pulse eggs, flour, Parmesan, and ½ tsp. kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.
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.