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

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