Corn Fritters with Shishito Peppers

My vegetable garden is laden with summer crops. The lush greens are spilling over their confines, sprawling over its boundaries. Its the fault of the rain. Trailing tomato branches, bush-like basil, green beans hidden under huge leaves greet me after a short vacation. And behind the burgeoning green beans, I discover shishito peppers. I cannot remember buying them, but clearly I must've, as small green peppers lie waiting to be plucked. Shishitos are delightful, either stir fried, grilled or flash fried in batter. Some of them are spicy and other mild as ever. The fun is in biting into the peppers, taking that spicy chance. Today I plan to nestle thin slices in corn fritters. 

These fritters are a snap to make. Flour, baking powder, eggs and buttermilk are whisked together till smooth. I like the addition of buttermilk for a tangy taste. You could very well add milk or half and half. Chopped garlic, salt and pepper are the flavor enhancers. Fresh or frozen corn is stirred into the batter. Spoonfuls of batter are dropped into hot oil in  a skillet. Slices of red and green shishito peppers  are embedded into each fritter,  acting as a garnish, making pretty designs.  


CORN FRITTERS WITH SHISHITO PEPPERS
Serves 3-4 as a side

3/4 cup AP Flour
1 teaspoon Baking powder
1/2 teaspoon Kosher Salt 
Several grinds of Black Pepper
2 Garlic cloves
1 Egg
1 cup Buttermilk or Milk
1 cup fresh or frozen Corn
3-5 red and green Shishito Peppers or any mild Pepper
3 tablespoon Canola Oil



Whisk flour, baking powder, salt and pepper in a bowl.

Mince garlic and add to flour.

Break egg into another bowl. Whisk well.

Add buttermilk to egg and mix well.

Pour liquid into flour and mix gently.

Defrost frozen corn and drain all water. If you are using fresh corn kernels add them directly to the mix.

Cut shishitos into thin slices.

Heat two tablespoons of oil in a skillet. 

When oil is hot drop large tablespoons of batter in the pan.

Arrange a few shishito slices over the fritters, pushing them into the batter. 

Cook for 3-4 minutes till the underside is golden brown. Flip the fritters and cook again for 2-3 minutes.

Finish the batter in the same fashion, adding more oil to the pan as needed.

You can make them ahead of time and reheat them in a 300F oven for 10 minutes. 


They are best eaten warm or hot.

These fritters are light and lovely. Shishitos lend a peppery bite. Not too hot, just a hint of heat. I await the lethally hot ones. The bush is brimming with flowers and fruit and the weather is muy caliente... its a matter of time.

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