→ View All
Spring Gardening Tips for a Flourishing Garden
As the vibrant colors of spring burst forth and the air fills with the sweet scent of blossoms, it's the perfect time to roll up your sleeves and tend to your garden. Whether you're a seasoned gar...
Boys and Girls Clubs of Manteca/Lathrop
Listed under: Education Families & Children Parks & Recreation
Recipe: Corn-chile fritters with Southwest flavor
October is the end of fresh corn season. Big ears are packed with full-flavored kernels.
These savory fritters make the most of sweet, chewy corn cut off the cob. (It takes about two ears to produce 2 cups of kernels.) The batter is similar to a cornmeal hush puppy with 2 teaspoons of baking powder; the fritters expand rapidly in the pan.
Giving these fritters Southwest flavor are four C’s: Corn, chiles, cheddar and chives. That combination is a great addition to cornbread, too.
Good for brunch, lunch or dinner, these fritters are served warm with salsa and sour cream, if desired. Surprisingly light and fluffy, they’re tasty plain, too.
Corn-chile fritters
Makes about 10 fritters
Ingredients:
¾ cup cornmeal
½ cup flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
¾ cup milk
1 large egg
2 cups corn kernels
¼ cup chile pepper, finely chopped
2 tablespoon chives, finely chopped
½ cup cheddar cheese, shredded
Shortening or vegetable oil as needed
Instructions:
In a large bowl, mix together cornmeal, flour, baking powder, salt and sugar.
Beat together milk and egg; add to dry ingredients. Mix together to make a thick, but smooth batter. Add a tablespoon or two of milk if necessary. Stir in corn kernels, chile pepper, chives and cheese.
In a large, deep and heavy skillet or saucepan, melt shortening or heat oil over medium high heat. Use enough shortening or oil to reach 2 inches deep. Make sure skillet or pan sides are high enough that hot oil doesn’t splatter out of pan. Bring melted shortening or oil up to 325-350 degrees F.
Fry fritters in batches. Don’t overcrowd the pan. Drop fritter batter into hot oil by large spoonfuls spaced apart; fritters will expand while frying. Fry until golden brown on both sides, about 5 to 6 minutes total, turning once.
Remove from oil with slotted spoon. Drain on paper towels. Eat immediately or keep warm in a 250-degree F. oven.
Serve with salsa and sour cream if desired.
Comments
A recipe for preparing delicious meals from the bounty of the garden.
Sacramento Digs Gardening to your inbox.
Taste Spring! E-cookbook
Find our spring recipes here!
Local News
Thanks to our sponsor!
Sites We Like
Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
Taste Summer! E-cookbook
Find our summer recipes here!
Taste Fall! E-cookbook
Find our fall recipes here!
Taste Winter! E-cookbook
Find our winter recipes here!
You are subscribed!
Look for our confirmation message in your email inbox.
And look for our newsletter every Monday morning. See you then!
You're already subscribed
It looks like you're already subscribed to the newsletter. Not seeing it in the email inbox of the address you submitted? Be sure to check your spam folder or promotions folder (Gmail) in case your email provider diverted it there.
There was a problem with the submitted email address.
We can't subscribe you with the submitted email address. Please try another.