There are so many amazing brunch places in Chicago. For example, Wilde, where I was today with my Book Clud ladies (a truly stellar bunch of readers). This city has its priorities straight on that at least... All the other corruption aside. It's been shameful everything that has put Chicago in the spotlight lately. SHAME.
Fantasy football playoffs are well underway. We have 2 week playoffs which is very interesting. I just toppled my first opponent (take THAT, Mom!) and move onto the next round to face a monster of a team. I'll keep my fingers crossed and my lineup stacked!
In the mean time, I'll dream about my next brunch to take the edge off the anxiety of Fantasy Football ... the only cure is more brunch!
Chipotle Sweet Potato Zucchini Fritters
Serves 4
1 large sweet potato
2 small zucchini
2 cups corn
2 chipotle pepper in adobo
1 tbsp of that adobo sauce
1 tsp cumin
1 tbsp chili powder
1/2 tsp Cayenne
2 tbsp honey
1/2 cup flour
1 egg for fritters
1/2 cup vegetable oil
4 eggs for topping
2 tbsp vinegar
Bacon
Shred the sweet potato and zucchini using a cheese grater. Add the next 9 ingredients and mix thoroughly.
In a medium skillet over medium high heat, fry the bacon. After you have removed the finished bacon, add up to a half cup vegetable oil. When the vegetable oil is heated through, form your fritters into 1/4 cup sized balls. Drop into the oil and flatten with a spatula (about 1/2 inch thick). Cook 3 to 5 minutes on each side, or until crispy.
Meanwhile, poach the eggs. Heat water in a small saucepan until boiling. Add in 2 tablespoons vinegar. When the water reaches a boil, swirl vigorously around in a circle with a spoon. Drop one egg in and let it sit for three minutes. After three minutes, remove the egg with a slotted spoon and repeat the process.
Top fritters with a poached egg and crumbled bacon. Enjoy!
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