Fritters with Pineapple Salsa

from Daniel Larkin
to jamey w. bennett

OK, one of my favorite new side items is Fritters with Pineapple salsa. So here’s a brief overview of my recipes.

Salsa: 
Two pasilla (or poblano) peppers
One Anaheim pepper
One jalapeno pepper
One red onion (I roasted it whole, but I really only used the outer half, which had roasted most)
Half head of garlic
Six Tomatoes
Approximately half a pineapple cut into round slices – it looks like too much, but it isn’t.
One small can of tomato sauce
A small bunch of fresh basil chopped

Roast all of the fresh items on the grill, setting each one into a covered pot to rest as they finish. After the last item goes into the pot, let them all sit for at least 10 minutes. Skin and deseed peppers and tomatoes. Spread the tomatoes over the cutting board and work with a knife until it’s fairly smooth but has some chunkiness to it. Chop peppers and onion to small squares. I chopped the pineapple to various sizes – smaller sizes for flavor and larger sizes for taste and texture. Pinch the garlic cloves from their skins and mash/chop.

Mix all of the mess in a pot with salt and tomato sauce and simmer (not boil) for five minutes – just to mix the flavors. At the end of the five minutes, add the basil and a touch of olive oil and red wine vinegar. It’s good fresh, but it’s fantastic after a night in the fridge.

Fritters:
One large and one small squash – approximately 1-1/2 cups shredded with the large grates of a cheese grater.
Kernels from two ears of corn – I ended up with one cup. (I steamed the kernels for a few minutes, but I don’t know how necessary this is.)
Two finely chopped jalapenos
Enough shredded cheddar to be good – I made no measurements for this, but you’ll know how much is enough.
1/2 cup of flour – plus a little bit more
Two eggs
Pinch of baking powder
Splash of milk
Salt, pepper, paprika

Mix all ingredients. Fill a cooking pan with enough oil to halfway cover a “pancake” of the mix. Fry away, but keep it covered with a screen because we had a few kernels pop on us.

Top with the salsa.

Holy shit, dude. These are fantastic.

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