By the time I walk in the door on weeknights, I’m often famished and some time away from having dinner on the table. Cameron and I try our best to avoid prepackaged meals. One glance at the nutrition information on that packaging, and you’ll see how much salt goes into most of the quick meals offered in the frozen food and dried food sections. Making time over the weekend to prepare meals for the week does take planning, but we’ve managed to balance the more-involved recipes with the ones we can pull together in a jiffy by mid-week.
Over the weekend I chopped and sautéed until I smelled like a real cook. The result? A big pot of french lentil-black bean chili and a ricotta tart with roasted tomatoes. Spread out over the week, we’ve been set for hearty, homemade meals after a long work day. But chili tastes better with toppings and sides, so the night I served the chili, I tried a new Bon Appétit sides recipe from this month’s issue.
Below you’ll find my take on their corn-jalapeño fritters. The main ingredients are overrunning the grocery stores and farmers markets this time of year in Colorado and in much of the States, so these fritters are also very cost-effective. Beyond removing the corn kernels from their cobs, the recipe is prepped in minutes. If you can’t find fresh corn, frozen will work as well. The trick is to not over-process the batter. Just a few pulses are needed to combine the ingredients. Minutes later, you’ll have a pile of fritters. Perfect for scooping up chili or munching on as a light snack.
(a Bon Appétit recipe)
– 2 large eggs, beaten to blend
- ¼ cup all-purpose flour
- 2 TBS finely grated Parmesan
- ½ tsp kosher salt, plus more
- 2 cups fresh corn kernels
- 1 scallion, thinly sliced
- ½ jalapeño, seeded, finely chopped
- 2 TBS vegetable oil
- Sour cream and lime wedges (for serving)
1. Pulse eggs, flour, Parmesan, and ½ tsp. kosher salt in a food processor to combine. Add corn, scallion, and jalapeño; pulse 2–3 times.
2. Heat oil in a large nonstick skillet over medium heat. Working in batches, cook heaping tablespoonfuls of batter until golden brown, about 4 minutes per side; season fritters with salt. Serve with sour cream and lime wedges.