Saturday: corn fritters

This week we got what was probably the last two corn of the year in the biokiste. Not quite sure where the idea came from but this seemed like a good way to use it:

Chop some smoked bacon into medium dice. Brown it a bit, then drain it (keep the fat) and set it aside. Cut the kernels off a couple cobs of corn, add minced onion, garlic, the bacon, salt, and sweet paprika and mix well. Stir in a couple of eggs, some milk, and enough flour to make a very thick batter. Add some peanut oil to the reserved bacon fat and get the oil good and hot. Drop spoonfuls of the batter into the oil and cook until nicely browned.

We ate this with a quick salsa of tomatoes, minced onion, garlic, salt, piment d'espelette, chipotle tabasco, and crema de pepperoni.

As sides we did steamed potatoes with leftover mayo and a big green salad.

Good food, very good food.