Green Chile Corn Fritters. Photo by Liddie Martinez
By LIDDIE MARTINEZ
Española Valley
There is a bit of magic that happens in New Mexico when the green chile tumbles in roasters and the aroma wafts through valley. The fact that fresh green chile is being roasted while our corn harvest is ripe for the picking is an amazing moment for those seeking pairs to entice the palate. Fresh corn and green chile mark the turning of the season. That magical time when the heat of the summer backs off and allows the cool, crisp mornings of the coming fall take center stage. This is the treat that will satisfy your taste buds just ahead of the first freeze and the changing of the guard.
Like Torta de Huevo, the ancient dish made during Holy Week and paired with red chile, Green Chile Corn Fritters are also traditional although from our Native American side of the family. Fried dough cakes married the new arrival of wheat flour to the Americas with the ancient maize grown in our region for thousands of years and the green chile brought north by the conquistadores. The blend of sweet and spicy is a New Mexican’s recipe for happiness and these fritters will not disappoint. Choose your green chile wisely as the extra hot can pack a punch!
As always, fresh ingredients are preferred, and you will need to boil and cool the ears of corn before cutting the kernels away from the cob. Prep time will also be needed to roast, peel and remove seeds and stems from the green chile before chopping so schedule extra time for prep. But it is also worthwhile to note that these delicious fried cakes can be made with frozen or canned corn and frozen green chile. Just be sure to thaw and drain on paper towels before adding to the batter as excess moisture will spatter in oil causing burns. Batter should be on the thick side but if needed, add a few drops of water until you are happy with the consistency. One more tip – use a scoop to make sure your cakes are uniform.
Ingredients
¾ cup flour
1 tsp. baking powder
¼ cup cheddar cheese, grated
2 cloves garlic, minced
⅓ cup scallions, chopped
½ tsp. salt
¼ tsp. black pepper
½ cup cream
¼ cup water
2 ears corn kernels
½ cup green chile, roasted, peeled, seeded and chopped
½ cup oil with 1 Tbsp. butter for frying
In a small bowl combine flour baking powder, cheese, garlic, scallions and salt and pepper. Combine using a whisk. Add cream, egg and water and whisk until smooth. Using a rubber spatula, fold in corn and chile. Set it aside.
In a heavy pan over medium heat oil and melt butter. Using a scoop fry three or four fritters at a time for 2-3 minutes or until golden brown then turn over and fry the other side.
Drain on paper towels. Serve warm with or without Cilantro Lime Sauce.
Cilantro Lime Sauce
⅓ cup cilantro leaves, chopped fine
Juice from 1 lime
2 Tablespoons mayonnaise
A few dashes of Cholula hot sauce or tabasco sauce.
Combine ingredients and keep cool until ready to serve.
Makes about 16 fritters.
Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at https://thechileline505.square.site/.
Green Chile Corn Fritters. Photo by Liddie Martinez
Green Chile Corn Fritters. Photo by Liddie Martinez
