This morning I dropped a tub of feta and it spilled. Everywhere. Glob the blog dog’s wafts of hair clung to every residual bit of its brackish, savory existence.
I cried.
Then I took a pregnancy test.
Not pregnant, but I do feel this shows my profound emotional appreciation for good cheese.
Nothing makes me quite as happy as to sinking my teeth into a salty, briny chunk of France’s (or Bolivia or Greece…) finest.
Out of feta and out of tears…
I rummaged through my fridge in attempts to repair the broken morning. I didn’t want eggs with cheddar or tallegio or mozz. Even the humble egg is out of the question! What in tarnation is a girl to do? But breakfast beckons…And the Cuban doesn’t exude much patience in the way of hunger.
Will I fix this calamity??
I step outside with my luke warm, moderately diluted cup of coffee. I may as well go back to bed. Forget this day ever started.
A few seconds of pouting and it hits me…the sunshine…the summer heat…my face dreaming to soak up some rays…WAIT! I have leftover grilled corn.
The dog days are upon us, and I’ll be damned if this cheese crisis can stop me now.
Grilled summer corn and poblano fritters with raspberry creme fraiche just came to the top of the menu and top of the mornin’.
Feeds 4; Takes 20 min
Ingredients:
- 2 small ears of corn, blistered on the grill and allowed to cool
- 1/2 poblano pepper, diced small
- 2 tbsp parm or gruyere, shredded
- 1 cup all purpose flour
- 1/2 cup ground yellow cornmeal
- 2 egg yolks
- 2-3 scallions, diced and 1 tbsp reserved seperately
- 1 1/2 cup 2% milk
- Canola/vegetable/peanut oil for frying
- 1 tsp ground cumin
- 2 tsp ground chili powder
- 1/8 tsp ground cinnamon
- 2 tbsp baking powder
- 2 tsbp raspberry jam
- 1 tbsp creme fraiche, at room temp
- 2 tbsp cottage cheese or full fat Greek yogurt
- Zest of 1 lime
- Salt, pepper
- Garnish with diced red onion, scallion, avocado
Method
Combine corn, scallions, poblano and parm/gruyere in a bowl. Set aside.
In another bowl mix lime zest, flour, cornmeal, baking powder and spices. Season with salt and pepper. Mix.
In yet another bowl…whip egg yolks and cottage cheese/yogurt along with milk.
Whisk wet ingredients into dry and add more milk if needed. Add a pinch of salt to season.
Heat nonstick skillet to medium heat and pour in a thin layer of veg oil.
Fry each side for 2 min.
Top with toppings.
Not a day goes by that I don’t eat the caloric count of a small village in dairy, but today, even without my prized feta, I can attest. This was delish.
Need more breakfast inspiration? How about…Kitchen Sink Quesadillas or Veggie Frittata with Bursted Baby Heirlooms? Black Pepper Biscuits and Gravy kinda morning? I know, try Corned Beef Hash with Poached Eggs and Oregano Hollandaise.
