While thinking about new additions to my Thanksgiving menu, I spent some time experimenting with fritters. Fritters, by the way, are most anything bite sized coated in batter and fried in oil. They come out looking something like this:
The batter I like best is:
2/3 cup of milk
1 beaten egg
2 tablespoons of olive oil
dash of hotsauce
whisked all together in a bowl
in another, larger, bowl:
1 cup of all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
salt and black pepper to taste
and any other dry spices you like
slowly mix the wet ingredients into the dry, which should yield a fairly thick batter.
Cooking requires 2 – 3 inches of oil, canola works well, in a large skillet, a flat bottomed wok will cut back on the amount of oil you need, heated to around 350F. BE VERY CAREFUL WITH THIS! It is a fire hazard and will burn you really bad if you spill it on yourself!
If you are going to use different fillings, I recommend dividing the batter between separate bowls, one for each ingredient.
The rest is easy. Take bite sized pieces, toss in the batter until coated, and, CAREFULLY, slide into the hot oil. Don’t put too many in at once so the temperature doesn’t drop much. When the bottom half is golden brown, gently flip them over and let that side cook. Remove with a slotted spoon to a plate lined with paper towels to cool. They cook quick, so pay attention.
What to put inside is up to you. My favorites, so far, are canned corn and 1/2″ cubes of extra sharp cheddar cheese. Half inch slices of onion are also good. Dill pickle slices are interesting, and small broccoli crowns are nice, as are slices of bell pepper. Next time I decide to play with this, I’m going to try mushroom caps, bits of cooked bacon, and summer squash slices. Also, with some extra sugar added to the batter, I’m thinking it would be good with various bits of fresh fruit.
Note: if you use something that has a high water content, there may be some splattering when you first put the batter in the fat, so be cautious.