crispy corn & peach fritters with a spicy jalapeño avocado crema
1. Heat the grill with one section over high heat and another over low heat.
2. Char the jalapeños by placing them directly onto the hottest part of the grill, right over the flames. Allow the peppers to blacken on all sides and become tender, about 6-8 minutes.
3. Remove the peppers and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes.
4. Meanwhile, husk the ears of corn and place them directly onto the hottest part of the grill, right over the flames. Let the corn cook on all sides until slightly charred, just a few minutes (watch them closely so they don’t burn).
5. Once charred, move the corn to the lower heat and cover the grill lid. Let cook for about 10 minutes until tender. Transfer the corn to a cutting board. Slice off the kernels and set aside.
1. Remove the jalapeños from the bowl and peel off the skins. Remove the core.
2. If you want a spicier crema, keep most of the seeds. If you want a milder crema, discard the seeds.
3. Add the jalapeños to a food processor, along with the avocados, parsley leaves, lemon juice, and salt. Process until smooth. Taste the crema and season with more lemon or salt to your liking. Refrigerate until ready to serve.
1. Combine the charred corn kernels, scallions, peaches, parsley, and dill in a mixing bowl. Stir to combine.
2. Stir in the beaten eggs and egg yolk until incorporated.
3. Lastly, mix in the flour and salt. This will form a loose batter.
4. Heat a large sauté pan over medium heat. When the pan is hot, add enough oil to generously coat the bottom of the pan.
5. When the oil is hot, work in batches to gently spoon the batter into the pan, about 2-3 tablespoons for each spoonful. Flatten the batter so that it creates a disk shape.
6. Fry the fritters on each side until golden brown and cooked through, about 2-3 minutes per side. Transfer the fritters to a plate lined with paper towels.
7. Immediately sprinkle the hot fritters with a pinch of salt. Serve the fritters immediately with the jalapeño avocado crema on the side.
This recipe is best made and served immediately. The avocado crema will brown if it sits overnight. The fritters will lose their crispness and become soggy.