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

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