Fried food is my weakness—who doesn't love it? Yesterday and today, I embraced that love by making two different kinds of fritters. The first was Jacques Pépin's classic corn fritters, made with sweet corn fresh from Coles Farm Stand. I also whipped up some zucchini fritters.
Corn Fritters
Ingredients-
1/2 cup flour
1/4 tsp baking powder
1 cup sparkling water
1 cup shucked corn
vegetable oil
Method-
Mix the flour and baking powder in a bowl. Slowly add the sparkling water, only enough to make a batter.
Stir in the corn.
Heat oil in a sauté pan and add a spoonful of batter to the oil.
Let it sit for a few minutes, until you see bubbles on the top, then flip the patties and cook on the other side for about 2 minutes.
Put a baking rack to cook and season with salt as soon as they come out of the pan.
To see Jacques Pepin prepare this recipe, click here.
Zucchini Patties from An Italian in My Kitchen
2 cups grated zucchini, well-drained* (approximately 3 medium zucchini)
1 tbsp finely chopped onion
1/4 cup Parmesan cheese (25 grams)
1/4 cup flour (32 grams)
2 large eggs
2 tablespoons mayonnaise
1/4 tsp oregano
1/4 tsp salt
1-2 dashes black pepper
1-2 tbsp olive oil
*wring out excess moisture with hands
In a medium bowl, combine all ingredients except the olive oil.
In a medium to large frying pan over medium heat, heat the olive oil.
No comments:
Post a Comment