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

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