I cannot believe that we are already well into summer! I feel like I'm constantly saying this, but as soon as Easter hit, the weeks started flying by! Final papers, exams, parties and, yes, graduation followed soon thereafter. As a friend of mine quipped, I am now no longer a student, but an unemployed counselor.
I have lots of catching up to do, but I wanted to start by sharing a very special celebration. Just last week my husband turned the big 3-0! It was a number that, I think, he has been dreading for a while, but when the day finally came around, he did too. I think what really brought him around was a couple of big celebrations with friends and family to commemorate the completion of his third decade. How can you be sad at a party?
Our backyard bash was a blast! You know it's a good night when the last guest leaves at 1:00 AM. Of course, we enjoyed a feast to offer our friends, a mix of old and new favorites. One favorite of the night, which received a number of comments including "what is it?," "I want that recipe," and "is that on the blog?," was a newbie, introduced to me by Eating for England. I gave it a Southern twist with creole remoulade sauce, and a star was born. I think these could be prettied up a bit with halved cherry tomatoes, a sprinkle of crumbled bacon, or chives, but they are delicious as is.
Sweet Corn Fritters with Creole Remoulade
Sweet Corn Fritters adapted from Eating for England
Creole Remoulade adapted from Myrecipes
1/4 cup mayonnaise
1 tablespoon chives, chopped
1 tablespoon parsley, minced
2 teaspoons sweet pickle relish
2 teaspoons whole grain mustard
1 teaspoon capers, chopped
3-4 dashes hot sauce
1 jalapeño pepper, seeded and coarsely chopped
3 garlic cloves, crushed
1 bunch chives, coarsely chopped
1/4 cup cilantro
2-15 ounce cans sweet corn, drained
2 teaspoons salt
2 teaspoons chili powder
1 1/2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons vegetable oil
Combine the mayonnaise and the next six ingredients in a small bowl. Cover and refrigerate the remoulade sauce until serving.
In the bowl of a food processor, combine the jalapeño and garlic. Pulse 5-6 times. Add the chives, cilantro and corn and pulse 5-6 more times. Add the salt, chili powder, flour, baking powder and eggs and blend until smooth.
Heat the vegetable oil in a skillet over medium-high heat, swirling to coat the pan. Add 1 tablespoon of batter to the hot pan and flatten with the back of a spoon. Cook for about 2 minutes, then flip and cook for 2 minutes, until golden on each side. Place cooked fritters on a platter in a warm oven (about 180 degrees) while preparing the rest of the batter, until ready to serve.
To serve, top warm fritters with 1 teaspoon remoulade sauce. Garnish with crumbled bacon, cherry tomato halves, cilantro, chives or cheese.
Make Ahead: The remoulade sauce can be made up to two days in advance. The fritters can be made several days (or weeks) in advance and frozen in an airtight container, with parchment paper between layers. Defrost the fritters in the refrigerator. Arrange the fritters on a baking sheet in a single layer and re-heat in the oven at 220 degrees for 20-25 minutes.
Happy Birthday to My Love, and Happy Summer to All!