I wanted to create a dish that utilized some of the staples from the summer farmer’s market. I decided to combine sweet corn and roasted chilies into a fritter. This paired nicely with some Rosé that Cultivar Wine recently sent me.
Summer time at our farmer’s market is filled with the smell of chilies roasting over a big flame. Hatch green chilies are a big deal and when they are in season, everyone is rushing to get their hands on some.
I thought the smokey chilies would go nicely with local sweet corn and decided to combine them into a fritter. Perfect little side dish to summer cookouts.
Andrea’s Roasted Hatch Green Chili and Corn Fritters
- 3 Ears Fresh Corn, kernels cut off the cob
- 5 Roasted Hatch Green Chilies, seeds removed and chopped (Heat level optional)
- 1/2 Small Red Onion, finely chopped
- 1 TBSP Chopped Parsley
- 1/2C Corn Meal
- 1/4C All Purpose Flour
- 1/2tsp Salt
- 1tsp Ground Black Pepper
- 1tsp Garlic Powder
- 2 Eggs
- 1/4C Water
- Olive Oil for frying
In a medium sized mixing bowl combine the corn, chilies, onion, parsley, and spices. Toss together then add in the corn meal and flour, gently mix until everything is distributed and coated with the flours.
In a small bowl beat the eggs and water until frothy. Add egg mixture to the corn and chilies mixture and combine until everything is coated and a light batter forms.
In a large skillet, heat about 2 TBSP of olive oil over medium heat. When the oil is hot, spoon some of the batter onto the skillet. About a heaping TBSP size, as you want to keep the fritters on the smaller side.
Do this until the skillet is full but keep the fritters spaced out and do not crowd the pan. I was able to do four fritters at a time.
Cook the fritter about 3 minutes on each side. Remove from skillet and place on a cooling rack. Repeat until all the batter is gone. Adding more oil to the skillet when needed.
Amount of fritters will vary depending on size but should yield at least 12 fritters.
I wanted something light and summer fresh to pair with the Cultivar 2015 Napa Valley Rosé and these fritters fit the bill. The sweetness of the corn highlighted the light sweetness of the wine while the smokey earthiness of the chilies complimented the tart fruit notes and a touch of spice on the end.
Even if you use the hot hatch green chilies, that heat will pair nicely with this Rosé.
These fritters are a fun way to take advantage of the chilies and corn that are in season right now. Perfect for your next gathering or cookout! They also freeze well and can be reheated in a toaster oven or in the oven at 350 for about 5 minutes.
If you’d like to try Cultivar Wine , they are offering a special promotion to my readers. Use the code CultivarWineFoodEmbrace when you order and you’ll receive 10 percent off your purchase.
Disclosure: I’m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product. All opinions presented are my own. I receive wine from Cultivar Wine as a member of the Cultivar Wine Bloggers group.