Skip to main content

Food Matters Project: A Fritter Duet


The Food Matters Project challenge for this week was Mark Bittman's Sweet Potato and Corn Fritters with Thai Dipping Sauce, chosen by Aura of Dinner with Aura.

Click here to see what everyone else made; look in the comments section.

Just this morning the boys had asked me "What is a fritter?" Granted they were talking about the sugar-glazed apple monstrosities that they had eyed at the donut store with my husband, but I figured it was perfect timing. And since I wanted to turn this into dinner, I decided to make two different savory fritters.

Curried Pumpkin-Corn Fritters

I didn't have any sweet potatoes, but I had some pumpkin puree leftover from my son's pumpkin pie, so I swapped that. And I added in some curry powder for extra oomph.

2 C pumpkin puree
1 C corn kernels
2 eggs
1/2 C white whole wheat flour
1 t curry powder
freshly ground salt and pepper, to taste

Mix all of the ingredients together in a large mixing bowl to form a thick batter. In a large flat-bottom pan melt 4 T butter with a splash of olive oil. Working in batches, drop generous tablespoons of the mixture into the pan and spread them out a little bit. Cook, turning once, until golden brown. This will probably take two minutes on each side.

Serve with a spicy Thai-inspired dipping sauce: 1/4 C lime juice, 1 T fermented fish sauce, 1 t minced garlic, pinch of red chili flakes, splash of sesame oil.

Leek-Fennel Fritters

I had been looking for the chance to make A Thought for Food's Leek Fritters. Tonight was the night, though I did add in some fennel love with fresh fennel and fennel seeds added to the mixture.

4 large leeks, cleaned and thinly sliced
1 fennel bulb, cleaned and diced
2 eggs
1/2 C white whole wheat flour
1 t fennel seeds
freshly ground salt and pepper, to taste

Mix all of the ingredients together in a large mixing bowl to form a thick batter. In a large flat-bottom pan melt 4 T butter with a splash of olive oil. Working in batches, drop generous tablespoons of the mixture into the pan and spread them out a little bit. Cook, turning once, until golden brown. This will probably take three or four minutes on each side.

Brian, of A Thought for Food, served his with a lemon-garlic sour cream. I opted to use my Vanilla Bean Ketchup.

Jake and I liked these. The boys declared that they would probably like sweet fritters better than savory fritters. Probably true.

Next week, the Food Matters Project will be cooking Whole Wheat Carrot Gnocchi. Stay tuned!

Comments

  1. Yum - both look great! My boyfriend asked me the same question last night - "What's a fritter? Is it like an apple fritter?"

    ReplyDelete
  2. Both of those sound fantastic Camilla!

    ReplyDelete
  3. Nice work Camilla! They look delicious. Such versatile things these fritter are ;)

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an