Recipes

Vegetable Fritters

Wednesday, October 14, 2015


Courtesy of: Ross Dilley of Hollyhock Hill Catering  Read More...


​Corn Fritters

Friday, August 14, 2015

Recipe adapted from Joanna Caley

Ingredients
1/2 cup all-purpose flour
1/4 tsp. salt
3/4 tsp. baking powder
1/2 tsp. cumin
1 egg
1/4 cup milk
1 Tbsp. melted butter
1 1/2 cups corn kernals (2-3 ears)
1/4 cup scallions, chopped
3 Tbsp. oil

Directions
Combine dry ingredients and set aside. In a large bowl, beat egg, milk, and melted butter until combined. Add dry ingredients and mix to combine. Allow the batter to set for about 30 minutes.

Cut corn off the cob. Add corn and scallions to the batter and fold in.

Heat the oil in a large skillet. Place approximately 1/4 cup of batter in the pan and spread out to form a cake. Repeat until pan is full without the fritters touching. Fry until the cake is set and the bottom is browned. Flip cakes over and cook until other side is browned. Remove and keep warm. Repeat with remaining batter.

Serve immediately!

Makes approximately 8 corn fritters. Read More...



Go Back


Tags

collins bok choy chipotle bean rouille leeks maple syrup slaw Butternut tostadas syrup buttermilk mushroom coriander egg butter bulgar wheat lemon grass kalamata fraiche rhubarb onion latkes wheat flour Vegan bbq sweet anchovy peach Tomatillos melon hazelnuts mint caesar beets jam olives verde walnuts gin almond milk Spinach fennel seeds green pepper brown sugar polenta barley bosc scapes snow peas chili peppers vegetarian Cranberry Beans kluski mushrooms sauce blueberry heavy whipping cream Apple tomato juice coeur a la creme honey gruyere Cider apples cranberry nectarine sour watercress strawberries Corn tomatoe parmigiano chives panzanella yellow onion Tomatoes shitake Red Onion buckwheat strawberry conserve celery hearts goat Cheese zucchini creme chilies fennel peas almonds eggs sandwich casserole carrot top shrunken heads cilantro sour cream pears stuffing carrots Leek pie bulgar vanilla wafers pork Chevre celeriac bread pudding Bread hickory cauliflower pecans maple carrot fronds crisp sherry Salsa walnut oil plum tomatoes Rice wine vinegar scallions carrot tops gazpacho pecan pepper sausage baguette tenderloin flank Squash currants pork chop bayeldi muffins dilly habanero gratin poblano radish pine nuts kirsch beef turnip pickled basil wrap frittata pineapple strata crepes fennel bulb Kale paste Shitake Mushrooms fritter Farmers' Market bruschetta pasta pancake artichoke beet greens sweet potato shallots white beans tomato corn pie Eggplant Jerusalem artichoke knots pesto Drinks Spread baby bok choy gorgonzola Soup prosciutto Greens fritters celebration beer oats coconut milk cucumber feta kohlrabi Side plum chocolate tortillas asparagus shelling blue cheese parmesan jack cheese celery root reggiano tart lettuce cornmeal pumpkin yogurt tuscan spelt gouda roasted spring cake chili jack berry cream sesame Swiss Chard cheese chimmichurri bell pepper cointreau cream cheese meatballs couscous vegetable plums Recipes Poblano Chili vinaigrette chicken bloody mary dill chorizo swiss cockaigne peppers Dressing sunchokes Beans Salad dijon radishes thai arugula cantaloupe fondue beet remoulade imam coeur potatoes daisy wasabi egg noodles garlic sandwiches anise absinthe mustard greens green beans Potato spiced winter squash flank steak turnips okra steak chicken dinner salad shiitake compote chimichurri pudding ramps bacon onions biscuits autumn curry chiles capers tomato