Wednesday, October 20, 2010

Frittering Away

And all week long your River City youth will be frittering away, I say your young men will be frittering! Frittering away their noon time, supper time, chore time too. Put the ball in the pocket, never mind getting dandelions pulled or the screen door patched or the beef steak pounded.

Here's my young man using the very last of the season's corn to make corn fritters (basic recipe). Fritters with a capital F that stands for fried -- these are the round, puffy, deep-fried, delicious carnival food kind of fritters.

There's another kind of fritter that's something more like a pancake, flat and vegetable-stuffed and cooked in a skillet. My basic recipe for those is Fresh Corn Griddlecakes (I still have the page torn from the Globe magazine a couple summers ago). And no corn here, but the Indian-Spiced Vegetable Fritters on Smitten Kitchen look pretty delectable.

(P.S. Once again, anticipating the NYT: Melissa Clark's fritter tips.)

No comments:

Post a Comment