Bacon Optional

I’ve been doing OK lately at cooking and documenting healthy recipes. It’s true, two of my featured recipes in January came from Cooking Light. Then we hit Super Bowl weekend.

Along with Super Bowl weekend came the inspiration for a party menu theme: “wrapped or stuffed.” “Wrapped or stuffed” certainly leaves open the opportunity to use fruits and vegetables and grains, but one is much more likely to please certain crowds by using cheese and bread and…bacon. One of the dishes I served was cream cheese stuffed jalapenos with bacon topping (optional).
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These jalapenos were spicy, and a bit of work to clean out, so I ended up having a handful of extra ingredients this week. Somehow I came across a recipe for jalapeno corn fritters (yes, more fritters!) that could be made entirely with ingredients I had on hand. I don’t even remember what search terms I was using, or whether this was Pinterest, but I’d say I struck gold.

Jalapeno Popper Corn Fritters
From Closet Cooking

1.5-2 Cups corn kernels, frozen is fine
1/2 Cup flour
1 egg
scant 1/2 Cup cheddar cheese
, grated
1/4 Cup cream cheese, room temperature
2 jalapeno peppers (to taste, and depending on size), diced
2 slices bacon, cooked and crumbled (optional)
1 teaspoon smoked paprika
1 teaspoon coriander seed
, toasted and ground
2 green onions, sliced
1 handful cilantro, chopped
zest and juice of 1 lime
2 Tablespoons vegetable oil, as needed

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Begin by toasting coriander seeds and then grinding in a spice grinder, clean coffee grinder, or with mortar and pestle.
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Prepare vegetables.

Yes, those are gloves! I recommend them for using with hot peppers.

Yes, those are gloves! I recommend avoiding direct skin contact with hot peppers.


Mix all of the ingredients (corn, flour, egg, cheddar cheese, cream cheese, jalapenos, bacon-if using, paprika, coriander, green onion, cilantro and lime juice) in a bowl.
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Heat a little oil in a non-stick pan over medium heat. Form mixture into patties, about 1/4 Cup each. Cook until golden brown on both sides, about 2-4 minutes per side.
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You could serve these with a creamy, buttermilk-based dressing, or consume them as is, like me. The recipe author even used a jalapeno popper flavored dressing.
These didn't even make it to the table before being consumed by my husband and me!

These didn’t even make it to the table before being consumed by my husband and me!

To add to the gorging, I also had some free bags of regular potato chips lying around and was thus inspired to make a potato chip cookie recipe I found on Smitten Kitchen. It may be the copious amount of butter, but they were extremely delicious. Now that the week is over, I’ll be cutting back on the cheese, butter, and bacon…I swear.
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