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corn fritters

We used to fritter on the regular. The earlier archives of this site are filled with favorites that got us through many snacky toddler meals and excesses of vegetables: broccoli-parmesan, zucchini, cauliflower-feta, cabbage and mixed vegetables with an okonomiyaki vibe, mixed vegetables with a pakora-spiced vibe, and of course, potato latkes in every shape and form. According to the date stamps, it’s been over 5 years since we last frittered, and this is unacceptable, especially as we are again deep in the toddler years.

three cobs for a half-recipe cut the kernels off, scrape the cob

To me, the best fritters are mostly vegetable with just the smallest amount of egg and flour needed to bind them together. You should taste vegetable, not cake-y pancake-ness. They should be simple; ideally one-bowl. This is quick food you throw together. You shouldn’t have to think too hard, or even follow a recipe much after the first or second time. Applying this to corn was easier than I thought. The results are crispy and toasty and were mostly snatched off the table before we even started dinner because they smelled so good.

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