Chorizo Jalapeño Poppers
An ode to one of my favorite cuisines - Tex Mex - with a little upgrade in the form of chorizo and more cheese.
I’m in Seattle again, just for an overnighter. But don’t worry, I actually worked ahead this time and did a post! I know. Shocking. But I’ve got a goal to do 21 posts in August. That’s one for every single weekday.
Yeah, it’s quite a few – but it used to be what I knocked out all the time! I’ve slipped a little during the past couple of months, and I want to get back on my regular posting schedule. So I’m challenging myself to make it happen in August, and now, apparently, I’m saying it in public. And with that, here’s one of my favorite recipes we tried this weekend:
Bon Appetit is on such a roll this summer. Beautiful pastas. Beautiful produce. And beautiful fried things.
These Jalapeño Corn Fritters were a great side dish on Sunday night. We definitely enjoyed them with sour cream and lime wedges as suggested, but we also smothered them in hot sauce. 🙂 There may be jalapeño in there but there is zero heat. So lay it on!
2 beaten eggs
1/4 cup AP flour
2 Tbsp. grated Parmesan
1/2 tsp. kosher salt
2 cups fresh corn kernels
1 green onion, thinly sliced
2 cups vegetable oil
Char the jalapeño using a toaster oven (or regular oven) set to broil. Keep an eye on it – it will char quickly. Allow to cool and dice.
Combine the eggs, flour, Parmesan and salt in a food processor. Add fresh corn, scallion and the jalapeño.
heat 2 cups vegetable oil in a heavy, tall saucepan. Use a candy or oil thermometer to keep the oil at 350 degrees. Do not attempt to fry before that point, and keep in mind that adding the batter to the oil will lower the temperature a bit.
Cook in batches (don’t crowd the pan!) until golden brown. Serve with sour cream and lime wedges.