Good Morning, Pumpkin (and Fritters, just for us)

 

What do you call your loved one?  Have you noticed the enormous number of  food terms used to express affection?  What do you think, Pumpkin?  Actually don't call us that...Sweetie-pie...?  Think again.  Visit us on Facebook for this week's contest and post the worst pet name you've ever heard.  And this time, we're doing something a little different for the winner.  Rather than dish out a prize, we'll make a donation to Heifer International, a worldwide organization that helps families in developing countries raise their own food by providing livestock and seedlings.   -- and YOU get to choose what the money is spent on (see side bar poll to place your vote).  Get moving, chicks!

Circling back to the pumpkin theme, the real subject of this week's blog:

Chef Jon Jividen of 12th Street Cantina is at it again. Lest we think his culinary scope is limited to chilis, Jon invented a new pumpkin dish just for Philly Food Lovers! These versatile fritters are divine for brunch served with bacon or ham. Top them with sour cream, salsa verde, or even maple syrup. They also make a unique and delicious accompaniment with dinner; serve with braised short ribs, chicken or pork. Gracias, Jon.

SAVORY PUMPKIN, CORN AND POBLANO FRITTERS

4 cups grated fresh pumpkin
Use small pumpkin. Peel and seed pumpkin. Cut into large pieces and grate enough to make 4 cups.
If using hand grater, use largest grating grid, or use food processor with grater attachment.
Extra pumpkin flesh may be used for other purposes, or grate all and freeze surplus for future fritters.
Place the 4 cups grated pumpkin in bowl.

1 cup fresh or frozen corn kernels
1 fresh poblano pepper, stem and seeds removed and small diced
1 small Spanish onion, diced small
2 Tbs. butter
Lightly sauté the corn, poblano pepper and onion in the butter, just until onion become transparent.
Remove from heat and let cool.


1 cup all purpose flour
1 tsp. baking powder
2 ½ tsp. salt
½ tsp. ground black pepper
1 tsp. ground cumin
1 tsp. ground coriander
3 Tbs. coarsely chopped fresh cilantro
Combine the above dry ingredients and add to grated pumpkin.
Toss until pumpkin shreds are coated with dry ingredients. 

In separate bowl, whisk together:
1 cup milk
¼ cup vegetable oil
2 eggs
Add to the pumpkin/dry ingredient mixture along with the sautéed poblano-onion-corn mixture. .
Mix until all ingredients are blended.

For frying:
Add enough vegetable oil to large sauté pan to cover bottom (about 1/8 in. deep)
When oil becomes hot enough, drop batter by spoonfuls into sauté pan and cook over medium high heat.
Flip fritters over when first side has browned sufficiently. (If you have ever made pancakes, apply the same principal here)
Batter should spread somewhat when placed in pan. If not, press lightly with spatula to flatten.
Transfer fritters to platter and keep warm until service. Serve with dollop of sour cream if desired.

Makes about 12 to 14  3 inch fritters.