One thing I always notice when I start the school year is how tired I am. At work, I’m on fire, getting a million and one things done during the day with a smile on my face. When I get home, I crash. Teaching is hard work, but teaching after a summer of relaxation is exhausting. It doesn’t help that I managed this year to lose my voice nearly completely, which, as you can probably guess, makes teaching a roomful of 10 year olds a little complicated. They are a great bunch though, so we did well.
One thing I do at the beginning of every school year is make time capsules. Kids fill out a series of worksheets about themselves, their hopes, their dreams, and then they write a letter to themselves in the future. Each year, I also make myself a little time capsule. I write a letter to myself in the future and seal it up to read on the last day of school. This is my FAVORITE thing about the end of the school year. I get to read about my state of mind 10 months ago, what was going on in my life, the unknown questions that are now [usually] answered, the goals that have been achieved or have been put to the wayside. It’s such a wonderful exercise. I feel like I’m taking care of myself a little in this, evaluating my progress towards my goals, reflecting on the events of the year, and growing a little bit each time I open that envelope and hear from my past self. It’s a great way to capture a moment in time.
I’m all about making the most of the moment, and savoring what’s beautiful about right now. That’s happiness!
“The secret of health for both mind and body is not to mourn for the past, worry about the future, or anticipate troubles, but to live in the present moment wisely and earnestly” – Buddha
Summer sweet corn is one thing that’s beautiful about now. One of my favorite corn dishes (I have a thousand favorite corn dishes, in case you were wondering) is corn fritters. This time I made an easy tomato jam that was superb on top. Summer produce at it’s best!
These fritters are super easy to make, and I’ve made them many different ways by varying the spices and spice levels. Do what you like! The tomato jam was my guide in this particular version. I wanted the natural flavors of both the corn and tomatoes to shine though – so often I get caught up in spicing things that I forget to appreciate how delicious they are on their own.
The tomato jam does take about an hour to simmer, so make sure to leave enough time. This recipe makes enough for these fritters, but I suggest maybe doubling it and saving it for later! It would be really good on top of a bagel with avocado and a poached egg, just saying.
Sweet Corn Fritters with Sweet & Spicy Tomato JamPrint Recipe
- For the Sweet and Spicy Tomato Jam:
- 4-5 roma tomatoes, cores removed and chopped
- 2 tbsp lime juice (about 1 1/2 limes)
- 1/2 sugar
- 1/2 tsp salt
- 1 tsp garam masala
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp red pepper flakes
- 6 cobs of sweet corn, shucked
- 1/2 cup AP flour
- 2 tsp baking powder
- 1 egg
- 2 cloves garlic, finely diced
- Canola oil for frying
- Salt and pepper to taste
- Chopped parsley to serve
First, prepare the tomato jam. Combine tomatoes, lime juice, sugar, 1/2 tsp salt, garam masala, ginger, cloves, and pepper flakes into a small sauce pot. Bring to a boil over medium high heat, then reduce heat and simmer on low for about 1 hour, stirring occasionally.
When the jam is about 15 minutes from being finished, prepare the fritters. Bring a large saucepan full of water to a boil. Once water is boiling, boil the ears of corn for about 2 minutes each. Remove from heat and allow to cool slightly. Cut the kernels off into a large bowl.
Heat a large skillet over medium high heat. Add canola oil to the pan so that the bottom is coated with a thin layer of oil (think 1/4 inch). Add the flour, egg, garlic and salt and pepper to the kernels and mix thoroughly. The batter should stick together well. When the oil is hot, use a 1/4 cup measuring cup to measure batter, form into balls and drop into the pan. Immediately flatten fritters to about 1/2 - 3/4 inch thick with a spatula.
After 2-4 minutes, the fritters should be nicely browned on the bottom. flip the fritters and cook until the other side is also browned and crisp. Remove from pan and place onto a paper towel.
Serve fritters warm with a spoonful of jam and some chopped parsley.