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

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