It’s Beginning To Taste A Lot Like Nickmas

If you like potato pancakes, and corn, and zucchini, and Tex-Mex flavors, and standing over a stove in August frying things, you'll love these!

Years ago, before I met the man who would eventually become Long-Suffering Husband, I briefly dated a man from Buffalo. We’ll call him “Briefly Suffering Boyfriend.” I remember only three things about him: he had a tattoo of an old grandfather-clock face, showing the time his son was born, on his arm; he had a room in his house called Jesus’ room because there was a Jesus statuette in there, and not much else; and he coined the term Nickmas, to describe the period of celebration, merriment and indulgence otherwise known as my birthday. He didn’t last long–it could have been the distance between us, or it could have been the Jesus whiff, although as I recall, the statuette was ironic–but “Nickmas” has entered my lexicon, and that of many others, I daresay. The Nickmas season lasts anywhere from a week or 12 days to several weeks, depending on what festivities are planned. This year, since there will be an auspicious, if alarming, number of candles on the cake, I plan on living it up from today right until Labor Day, but the high holy day is the 14th.

Last year, I hosted the First and Only Annual Girls-Only BaconFest, at which eight of us consumed approximately 10 pounds’ worth of bacon, wrapped-and-toothpicked around various small pieces of food (olives, Townhouse crackers, water chestnuts, dates, etc.). I had planned on making an entire bacon-themed menu, from goat-cheese-and-bacon lollipops to peanut-butter-bacon truffles to bacon-dulce-de-leche ice cream, but–due to some BaconFest Eve celebrations that got slightly out of hand, I was too whooped to do more than shove toothpicks in shit and call it a day. What can I say–people get carried away with the Nickmas spirit. Or spirits. Did I mention that we also had bacon-infused bourbon and vodka? Yeah.

This year things are going to be a little tamer and a little less artery-clogging–but no less delicious, I hope. Tonight we kicked off the season with the traditional Nickmas Corn and Zucchini Fritters. After all, it’s right around this time of the year that local sweet corn and zukes tend to overflow the farmer’s market, and taste their most delicious. Since I love Tex-Mex flavors, I spice my fritters with cumin, chili powder and jalepeno, and serve them with a cilantro-lime sour cream. They’d be equally good with some freshly made pico de gallo, or even just plain sour cream.

Nickmas Fritters are both a half-year reminder of Hannukah–the deep-fried holiday–and a tasty way to make the most of seasonal produce. They freeze well (although they won’t be as crisp upon reheating, of course) and also make an excellent breakfast, topped with a fried egg, a spoonful of that pico, and perhaps some queso fresco or shredded jack cheese.

Nickmas Corn and Zucchini Fritters

1 ½ c. masa harina or cornmeal
½ c. all-purpose flour
½ c. parmesan cheese
1 t. baking powder
1 t. garlic powder
½ t. salt
½ t. cumin
½ t. oregano
½ t. chili powder
2 c. fresh corn kernels
3 c. shredded zucchini
2 eggs, beaten
¼ c. minced onion
1-2 jalepenos, minced
1 c. milk
oil for frying

Place shredded zucchini in a colander; sprinkle generously with kosher salt. Let sit 15 minutes in a bowl or in the sink. Squeeze zucchini, removing as much water as possible; you may wish to place it in several layers of clean dish towels and wring. Combine corn kernels, zucchini shreds, eggs, onion and jalepeno.

Stir together dry ingredients. Add to wet ingredients. Begin adding milk, a splash at a time. Depending on how much you squoze your zucchini, you may need anywhere from ½ – 1 cup or even more. You want this about the consistency of pancake batter.

Heat a generous amount of oil in a skillet (hey, if you need more explicit instructions than that, go ask someone who gets money for writing recipes). Using a 1/3 c. measure or ice cream scoop, make pancakes with the batter, flattening slightly. When they brown around the edges, turn. When the bottom is brown, remove to a paper-towel-lined plate (I mean, c’mon, you know how to fry things, right?).

Serve with:

Cilantro-Lime Sour Cream

1 c. sour cream or Mexican crema
juice of 1 lime
½ c. cilantro, chopped
salt and pepper to taste

P.S. Why, yes, I do! Thanks for asking.

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