Sweet Corn Fritters and Szechuan Eggplant...
Summer is really here and it's easy to make wonderful things appear on your plate. The Athena melon is sweet with a spicy perfume that will fill a room. The eggplant is rich and toothsome.
This week I made sweet corn fritters. I took them in an Italian direction with a topping of fresh tomatoes, basil and Parmesan cheese. They could have just as easily gone Mexican swapping out cilantro for the basil and quest fresco for the parm. We ate them for lunch, but I know lots of folks like them for breakfast. If you're whipping them up for breakfast, you might consider leaving out the pepper and onion and serving them up drizzled with maple syrup. Mmmmm.
Sweet Corn Fritters with Bruschetta Tomatoes
2 eggs
2 Tbsp milk
Corn cut from 3 ears, about 2 1/2 cups
1 small hot pepper like a cherry bomb or jalapeño, seeded and chopped
1/4 cup chopped onion
1/2 cup flour
1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
butter and olive oil for cooking
In a medium bowl, beat eggs and milk. Toss in corn, peppers and onions. Sprinkle remaining ingredients over all and stir until just combined.
Heat a film of olive oil in a medium skillet over medium high heat until hot. Add a pat of butter, when melted and foaming, drop in spoonfuls of fritter batter, spreading into a 3-inch round with the back of the spoon. Cook until well browned and turn. Continue to cook until browned on both sides. Season with a little salt while hot. Serve topped with bruschetta tomatoes shredded Parmesan cheese.
Bruschetta Tomatoes
1 large tomato, chopped
2 Tbsp. finely chopped onion
2 Tbsp. chopped fresh basil
1 Tbsp. extra virgin olive oil
salt to taste
Toss all ingredients together. Spoon onto corn fritters or toast.
Szechwan Eggplant
I often order this when we go out for Chinese. It's satisfying to make something just as good at home. Serve this over hot sticky rice for a nice meatless dinner. It's not the most beautiful plate, but it sure does taste good.
1/2 cup cold water
1 Tbsp. cornstarch
1 Tbsp. soy sauce
1 tsp. sesame oil
1 Tbsp. chile garlic paste (more if you like it hot)
1 small eggplant, cut into 4-inch sticks (about 2 cups)
3 Tbsp. vegetable oil (neutral flavor like grape seed or sunflower)
1 inch piece fresh ginger, chopped
1 garlic clove, chopped
1 small red onion, sliced (or a shallot or 2 green onions)
1 small sweet pepper, sliced (about 2 Tbsp.)
Stir the water, cornstarch, soy sauce, sesame oil, and chile garlic paste together; set aside.
Heat a two tablespoons of vegetable oil in a heavy skillet until shimmering. Add eggplant and cook, stirring occasionally, until well browned. Remove to a bowl.
Add the final Tbsp. of oil and cook the ginger, garlic, onion and pepper for 30 seconds or until pepper is just cooked.
Stir the water mixture again and add to hot pan. Stir once and return the eggplant to the skillet and stir until sauce is thickened and bubbly. Garnish with sliced fresh basil, cilantro and/or toasted sesame seeds, if desired
