RECIPE: Bacon-Jalapeño Corn Fritters

More than half of the food the average Trinbagonian eats is imported. This should come as no surprise since our twin isle’s annual food import bill is approximately $6 billion. By purchasing local, you funnel money back into our community and support its growth and sustainability for future generations. Our weekly column “In Season” features a sweet and savoury recipe for one readily-available ingredient, so you can take advantage of the vibrant bounty from farmers’ markets, local farm stands, and your own yard.


Traditionally cultivated in the Mexican state, Veracruz, the jalapeño got its namesake from the capital of Veracruz, Xalapa (pronounced ha-la-pa, get it?). The small, green pepper is full of flavour as well as heat and can range from 3,500 Scoville units to 8,000. If you’re looking to avoid one of the hotter jalapeños then avoid the more mature, wrinkled peppers with brown scars on their skin— those marks have a positive correlation to the heat of the pepper. The beauty of the jalapeño is in its fruitiness. It’s not as dry or grassy tasting as a habanero pepper and as a result, can complement a wide variety of dishes. The following two recipes (pepper sauce, not included) utilise the jalapeño in a way that highlights its heat as well as its unique flavour profile.


Spicy jalapeños folded in with salty bacon and sweet corn then deep-fried to golden perfection sound almost too good to be true. Garlic and chive add the perfect amount of herbaceousness to this perfectly balanced fluffy, corn fritter.
Yields: 4 servings
Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 25 minutes


1 cup flour
1 egg
2 teaspoons baking powder
10 bacon strips, cooked and chopped 1⁄2 can corn
2 jalapeños
1 bundle chive, chopped
2 stems fine thyme
2 garlic cloves, grated
1 tablespoon sugar
1⁄4 cup water
Salt and black pepper to taste
Oil for frying
Using gloves, cut jalapeños in half and remove the core and seeds.
Heat a small pot with oil for frying.
In a large mixing bowl, add jalapeños, flour, egg, thyme, sugar, chives, bacon, baking powder, salt, pepper, and water. Mix until evenly combined.
When the oil is hot, spoon the batter into the oil carefully. Flip the fritters until golden on each side.
Remove from oil and place onto a paper towel lined plate.
Enjoy warm.
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