Here in the midwest, late August and early September are all about fairs. County fairs, regional fairs and state fairs. It's harvest season, and out come the fruits of the labors: pies made with summer berries and apples, produce grown lovingly all summer, and animals raised by youngsters who are anxious to see just how their hog, goat, lamb or cow compares to all the others.
And this time of year is about sweet corn and tomatoes. These two items will taste no better at any other time of year. So here you have it, from The Harrow Fair Cookbook by Moira Sanders, Lori Elstone with Beth Goslin Maloney, sweetcorn fritters, topped with peameal and a big ol' slice of tomato. Make it at other times of the year with frozen corn...still yummy! Breakfast, lunch or dinner...or all three!
Sweet Corn Fritters and Peameal Bacon
8 slices peameal bacon
2 large eggs, separated
1/2 tsp fine sea salt
3 T flour
1 cup fresh sweetcorn kernels
1/4 c. fresh flatleaf parsley
Fry the peameal and keep warm in the oven.
Beat the egg whites with the salt until stiff, about 2 minutes. Whisk the egg yolks in a separate bowl and fold in the flower, corn and parsley. Gently fold in the egg whites. Coat the bottom of a pan with oil and heat. Place 2 T dollops of the corn batter in the pan, careful not to crowd the fritters. Flatten and fry for 2 minutes on each side until golden brown. Place fritters in a warming pan in the oven and finish frying the remaining batter.
To assemble, on four plates, divide fritters between plates, top each fritter with 2 slices of peameal, a slice of tomato and a sprinkle of fresh parsley.
Enjoy!
See you next month...comments are always welcome at Gord's!
2 large eggs, separated
1/2 tsp fine sea salt
3 T flour
1 cup fresh sweetcorn kernels
1/4 c. fresh flatleaf parsley
Fry the peameal and keep warm in the oven.
Beat the egg whites with the salt until stiff, about 2 minutes. Whisk the egg yolks in a separate bowl and fold in the flower, corn and parsley. Gently fold in the egg whites. Coat the bottom of a pan with oil and heat. Place 2 T dollops of the corn batter in the pan, careful not to crowd the fritters. Flatten and fry for 2 minutes on each side until golden brown. Place fritters in a warming pan in the oven and finish frying the remaining batter.
To assemble, on four plates, divide fritters between plates, top each fritter with 2 slices of peameal, a slice of tomato and a sprinkle of fresh parsley.
Enjoy!
See you next month...comments are always welcome at Gord's!
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