Friday, March 26, 2010

Fritter Fanatics


I cannot help but notice all the different combinations of fritters on menus lately: truffle, shellfish, zucchini, risotto and the wide variety of cheeses amongst other ingredients. Of course, they are accompanied by the ever so fashionable sauces, dips, condiments and garnishes. Corn fritters are the Chanel and the newer versions are the Helmut Lang. I have not had many fritters in my time so I could not understand what the trend is all about right now. Until I tried one.

First, fritters are easy and cheap to make. Therefore, you can add all the extra additives to make them more appealing and depending on where you are eating them, more expensive. Secondly, you can fit fritters into any meal at any time of day. Try a potato fritter for breakfast or a pineapple fritter for dessert. You can simply make it work. Finally, fritters are basic comfort food, no questions asked. Yes, fritters are loaded with fat, but butter and oil are some of the most crucial ingredients to the comfort food family. With their crispy crusts and ever-filling centers, its no wonder that these simple snacks are strutting their stuff on menus these days.

Want to try one yourself? Try this basic recipe for cheese fritters, and if the cheese does not fit for you, you can replace it with anything your heart desires. Your family and friends will be wondering where did you ever find them.

Basic Cheese Fritters
Makes 12
½ C Milk
1T Oil ( I used Olive but strictly up to you)
1 Medium Egg
1/4 tsp Salt
1 tsp Mustard

1 C Flour

1 tsp Baking Powder
1 C Shredded Cheese ( I tried Dubliner Cheddar Cheese )
6 T Oil, Shortening, Butter or Bacon Fat

In medium bowl, whisk together milk, oil, medium egg, salt and mustard until well blended.


Stir in flour, baking powder until batter is smooth. Finally stir in cheese.

Note: there are several different ways of cooking fritters. I chose to pan fry them.

In a pan over medium high heat, melt 2 T butter. Add medium sized spoonfuls of the batter into the pan.

Cook no more than 4 at once until golden brown and remove from pan. Repeat 2 more times or until you reach the end of the batter.

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