Recipe: Corn and Jalapeño Fritters
This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.
Nobody’s perfect all the time. We do our best to stick to a seasonal produce schedule, buying locally when we can and often amending recipes or changing culinary tacks when we can’t. But there’s one night, almost weekly, when we fill our grocery carts with abandon, and that’s taco night.
Sure, we do our best. We buy our steak from North Plain Farm and our radishes, cabbage, tomatoes, even jalapeños, from farms around the county. But we just can’t let go of our beloved guacamole, and the avocados and limes that it calls for. It’s a deliciously rebellious treat that we relish—so much so that we often over-buy for our table of two and happily gorge on leftovers for a few extra days.
But we’re always striving to bring it back to the Berkshires. The last couple taco nights we’ve been enjoying these delicious and easy corn fritters. They’re a quick way to get a little more local produce on our plates, and a great off-the-cob vehicle for the corn which is so bountiful and sweet this year. Serve with lime, avo and creme fraiche as a starter, or skip the tortillas all together and pile your taco fillings on top, torta-style. However you do it, you’ll be doing your local farmer a favor while enjoying more global flavor.
Corn and Jalapeño Fritters
2 beaten large eggs
1/4 cup all-purpose flour
2 tablespoons grated Parmesan
1 teaspoon kosher salt
2 cups fresh corn kernels
1 thinly sliced scallion
1 finely chopped seeded jalapeño
2 tablespoons safflower oil (canola will work, too)
Creme fraiche, avocado and lime, for serving
1. Combine eggs, flour, grated Parmesan, and kosher salt in a food processor. Pulse a few times to mix well.
2. Add corn kernels, scallion, and jalapeño; pulse 2–3 times.
3. Heat oil in pan. When hot, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side. Season patties with flake salt and serve with creme fraiche, avocado and lime.