Bacon Corn Fritters with Poblano Cream Sauce

Before the fresh corn is completely gone, we love to make these with bacon and serve with sour cream or a poblano cream sauce. As with just about everything else I post, this one is also very forgiving. Feel free to add or remove seasonings to your preferences.

Photo bySarah

Ingredients:

• 3 cups corn kernels fresh, thawed from frozen, or canned
• 5 pieces of bacon, cooked and cut into 1/2" pieces
• 1 cup all purpose flour
• 1 teaspoon granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/2 tsp garlic powder
• 2 eggs
• 1/2 cup whole milk
• 1/3 cup green onions thinly sliced
• 1/2 cup shredded cheddar cheese
• Neutral oil for frying (peanut, vegetable, safflower)

Optional Toppings:

• Sour cream
• More sliced green onions
• More bacon
• Poblano cream sauce (recipe below)

In a large bowl, combine the corn kernels, flour, sugar, baking powder, salt, pepper, and garlic powder. Stir until evenly mixed.

Add the eggs and milk, then mix until a thick batter forms. Gently fold in the green onions, bacon pieces, and cheddar cheese.

Heat about 1/2 inch of oil in a deep pan over medium-high heat. Scoop 2-tablespoon portions of the fritter batter into the pan and flatten them slightly.

Cook the fritters for about 3 minutes per side, or until they are golden brown and crispy. Repeat with the remaining batter.

Serve hot and enjoy!

Poblano Cream Sauce:

• 2 medium to large poblano peppers
• 1 tablespoon butter or oil, divided
• 2 cloves garlic, minced
• 1/2-1 teaspoon ground cumin
• 1/4 cup chicken broth
• 1/3 cup heavy whipping cream
• Salt and pepper to taste

Cut the poblanos in half and remove the stems and seeds. Place the peppers skin-side down directly over a gas stove flame. Use metal tongs to turn them, ensuring the skin blisters evenly. Alternatively, you can broil them skin-side up a few inches from the heat in the oven. Watch carefully to prevent burning.

Once charred, place the peppers in a bowl and cover with plastic wrap. Let them steam for 15-20 minutes, allowing the skins to loosen. When cool enough to handle, peel off as much of the skin as possible.

Blend or finely chop the peeled poblanos and set aside.

In a medium skillet, heat butter or oil over medium heat. Sauté the garlic and cumin for about 1 minute, until fragrant. Add the chopped poblanos and broth, bringing the mixture to a simmer. Cook for about 2 minutes, allowing most of the broth to evaporate. Stir in the cream, cooking just until warmed through, about 1 minute.

Storage Information: Store the sauce in the fridge in a covered container for up to a week.

Goes wonderfully with the bacon corn fritters or over meats. Enjoy!