They’re here!!!! They’re here!!!! Like a kid at Christmas I anxiously await the arrival of Hatch chiles to Southern California. So, when Melissas Produce graciously sent me a couple of bags I got to work – roasting and cooking! I put them in everything – margaritas, salad dressing, potatoes - you name it just about everything is better with Hatch chiles – especially these Hatch Chile and Corn Fritters.
Taking advantage of fresh corn and my haul of hatch chiles these Hatch chile and corn fritters come together in no time. Just blitz the corn in a food processor, add eggs, roasted hatch chiles, green onions, a little flour and cornmeal and my “secret” ingredient – Old Bay seasoning!
Then fry them up in a little corn oil and viola – you have little cakes of hatch chile goodness! I love serving these as a side to just about anything I put on the grill -steaks, pork, chicken and fish all go wonderfully with Hatch Chile and Corn Fritters.
These fritters also make a delicious hors’ d’oeurve. Topped with a little bit of sour cream and fresh salsa makes an easy pre dinner snack. Worried that you be in the kitchen cooking these up while everyone else is relaxing? No worries – you can make these up to 4 hours in advance. Just pop onto a rack set in a sheet pan and re heat!
To make these Hatch Chile and Corn Fritters even easier, get your chiles already roasted – and right now is the time, with roastings going on all over the country! Here’s the list for a roasted near you!!
- 3 cups fresh or frozen corn
- 4 eggs
- 4 green onions, thinly sliced
- 4 roasted and peeled hatch chiles
- 1 cup grated jack cheese
- 1 cup flour
- 2 Tbsp. cornmeal
- 1 tsp. Old Bay seasoning
- 1 tsp. salt
- 1¼ cups corn oil
- Place corn kernels in the bowl of a food processor and process until coursely chopped. Transfer to a large bowl and add the eggs, chiles, onions and cheese. Stir until thoroughly combined. Add the flour, cornmeal, Old Bay and salt. Stir until incorporated.
- In a large skillet, heat the oil over medium high heat. When the oil is hot (it should be shimmering) add a tablespoon of the batter and slightly flatter it out. Add 3 or 4 more tablespoons to the pan, making sure that the fitters don't touch. Cook for 3 - 4 minutes until the fritters are golden brown at the edges. Carefully flip them over and cook on the other side. Carefully remove them from the pan and drain on a paper towel lined rack.
- Serve with a dollop of sour cream and salsa.