Goat Milk Fettuccine with Spicy Corn Fritters, Cherry Tomatoes, Sweet Nectarine, and Basil

Goat Milk Fettuccine with Spicy Corn Fritters, Cherry Tomatoes, Sweet Nectarine, and Basil

Ingredients

Corn Fritters
1 jalapeno, seeded + minced
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon chili powder
1/4 teaspoon salt + pepper
1/2 cup milk (any % you prefer)
1 1/4 cups sweet yellow corn, about 2 ears
1/3 cup fresh basil, chopped
canola oil, for frying
Fettuccine
1 pound fettuccine
4 tablespoons butter
4 ounces cream cheese, softened
4 ounces goats cheese
2-3 cups whole goats milk (may also sub whole milk or cream in a pinch)
1 cup manchego cheese, shredded
salt and pepper, to taste
pinch of nutmeg
pinch of crushed red pepper
1/4 cup fresh basil, chopped
2 ripe nectarines, sliced thin, for topping (optional)
fresh cherry tomatoes, basil and parsley, for serving

Instructions

To make the corn fritters, add the flour, baking powder, chili powder, salt, pepper and milk to a bowl. Stir until combined. Fold in the corn and jalapeno. It should be the consistency of a very thick pancake batter, if needed add a tablespoon more of milk. Preheat the oven to 300 degrees F.

Add oil to a large saucepan and heat over medium high heat. When the oil is hot add about 1-2 teaspoons of batter to the pot. Fry for 1-2 minutes or until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Keep the fritters warm in the oven until the pasta is ready.

To make the fettuccine, bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside. Heat a large skillet with high sides over medium-high heat, add the butter, goat's milk, cream cheese and goat's cheese. Bring to a boil and simmer until smooth and creamy, about 5 minutes. Add the manchego cheese, basil, crushed red pepper, pepper, salt and nutmeg, whisking until the cheese has melted. Simmer the sauce 3-5 minutes until the sauce is smooth and creamy. Add the pasta to the sauce and toss well, cook another 1-2 minutes to warm through. Remove from the heat. The sauce with thicken and coat the pasta a bit easier as it cools.

Serve warm with corn fritters, slices of nectarines, tomatoes, basil and more cheese! Yum!