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

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