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...

1

Go Back

Tags

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