Hatch Chile Corn Fritters
Yesterday, while doing early morning yardwork, Wolf and I were talking about breakfast.
“You want me to go get doughnuts?” (An offer that’s hard to refuse.)
“Mmm, doughnuts. I’m surprised you want doughnuts.”
“I thought you might want doughnuts.”
After this many years of marriage, yep, we still have these conversations. I’m not usually one to be lukewarm on doughnuts, especially Top Pot, but after a relatively light dinner last night, I thought, we need some real breakfast.
About 30 minutes later, after wrestling a too big rosemary plant (that I bought over a month ago), into a new pot, I went into the house, showered up, and surveyed the fridge.
In any home cook’s repertoire, there are regulars, repeats, go-to’s. You might call them “classics.” For breakfast, I went to that go-to list and made only our second batch this summer (a crime!) of bills corn fritters — this time with Hatch chiles.
The ingredients are perfect — corn, red bell pepper, green onion, cilantro, parsley — and two or three roasted Hatch chiles. Once you have 25 lbs. of chiles in the house, you start looking for options. I did put away 10 or 12 bags in the freezer Saturday, but they’re definitely on the menu this week. And while I thought about doing a hash w/ some green chiles in the mix (potatoes were going to take too long!), I went w/ the corn fritters. I’m finding more and more that Hatch chiles added to almost anything make it tastier.