YieldMakes about 18 frittersIngredients1/2 cup yellow cornmeal1/4 cup all-purpose flour1/4 teaspoon double-acting baking powder1/4 teaspoon cayenne1/4 teaspoon salt1/2 teaspoon ground cumin1/3 cup milk1 large egg yolk1 cup 1/4-inch-diced extra-sharp Cheddar (about 1/4 pound)1 cup canned black beans, rinsed well in a sieve and patted dry between layers of paper towels2 large egg whitesvegetable oil for frying the fritterssour cream and tomato salsa as accompaniments if desiredPreparation In a bowl whisk together well the cornmeal, the flour,the baking powder, the cayenne, the salt, and the cumin, whisk in the milk and the yolk, and stir in the Cheddar and the beans.In another bowl beat the whites until they hold soft peaks and fold them into the Cheddar mixture thoroughly.
YieldMakes about 32 fritters
Active Time25 min
Total Time25 minIngredients1 cup all-purpose flour3 tablespoons granulated sugar1/4 teaspoon salt1 cup cold beer (not dark)10 cups vegetable oil2 apples (1 lb), peeled, halved lengthwise, cored, and sliced 1/4 inch thickConfectioners sugar for dustingPreparation Stir together flour, granulated sugar, and salt, then add beer and whisk to combine.Heat oil in a 5-quart heavy pot until thermometer registers 375°F.
Transfer 1 cup potato to medium bowl; add butter and mash well.Pour enough oil into heavy medium saucepan to reach depth of 1 inch; heat oil to 325°F.
Be careful not to overbeat, because that will produce a honeycomb texture, and then fritters will absorb too much oil.Cut eggplant lengthwise into 1/8-inch-thick slices, then halve each slice lengthwise, forming roughly 5- by 2-inch slices.
Seed chilies.Dry chilies.
(The tartar sauce may be made 1 day in advance and kept covered and chilled.)
In a bowl stir together the cod, the eggs, the scallion, the parsley, the onion, the bread crumbs, 2 tablespoons of the tartar sauce, the Tabasco, and salt and pepper to taste, form heaping teaspoons of the mixture into balls, and roll the balls in the ground Saltines.
Peel potatoes; grate coarsely into large bowl.Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth.
YieldMakes About 6 DozenIngredients2 cups sugar2 teaspoons ground cinnamon3/4 cup water6 tablespoons (3/4 stick) unsalted butter1/2 teaspoon salt3/4 cup all purpose flour, sifted3 large eggs4 cups vegetable oil (for deep frying)Preparation Mix sugar and cinnamon in shallow bowl.Combine 3/4 cup water, butter and salt in heavy medium saucepan.
YieldMakes about 22 frittersIngredients1 1/3 cups all-purpose flour1 1/2 teaspoons double-acting baking powder3 tablespoons granulated sugar1 teaspoon ground ginger3/4 cup chopped fresh pineapple, drained3/4 cup chopped banana1/2 cup milk1 large egg, beaten lightlyvegetable oil for deep-fryingconfectioners' sugar for dusting the frittersPreparation In a small bowl sift together the flour, the baking powder, the granulated sugar, the ginger, and a pinch of salt.In a bowl combine well the pineapple, the banana, the milk, and the egg, add the flour mixture, and stir the batter until it is combined.
Stir together zucchini and remaining fritter ingredients.Season well with freshly ground black pepper.
Make fritters while tomatoes cool: Cook corn in a small saucepan of boiling water until tender, about 3 minutes.Whisk together milk and egg in another bowl, then add to dry ingredients and stir until just combined (do not overmix).
Make fritters: Mix mayonnaise, mustard, lemon peel and hot pepper sauce in medium bowl to blend.Shape crab mixture into six 2 1/4-inch-diameter patties, using 1/4 cup mixture for each.
Boil until syrup reduces to 2 cups, about 10 minutes.Combine remaining 1 cup water, butter, sugar, and salt in medium saucepan.
YieldMakes 2 (brunch or lunch main course) servings
Active Time25 min
Total Time35 minIngredientsFor salsa2 plum tomatoes, coarsely chopped1/3 cup chopped white onion2 tablespoons chopped fresh cilantro1 to 2 tablespoons chopped pickled jalapeño chiles1 tablespoon fresh lime juiceFor fritters2 ears corn, shucked1 large egg1/2 cup milk1/3 cup yellow cornmeal2 1/2 tablespoons all-purpose flour1/4 teaspoon salt2 to 3 tablespoons vegetable oilAccompaniment: sour creamPreparationMake salsa: Stir together all salsa ingredients and season with salt.Make fritters: Cut corn kernels from ears and scrape cobs to extract juice, then discard cobs.
Make fritters: Purée scallops, egg white, shallot, salt, and pepper in a food processor.Transfer mixture to a bowl and stir in shrimp.
Transfer bacon to paper towels to drain and reserve bacon fat in a heatproof bowl.Crumble bacon.
Pour enough oil into heavy large skillet to reach depth of 1 inch; heat oil over medium-high heat to 350°F.Fry fritters until golden brown and cooked through, turning occasionally, about 5 minutes.
Cover and refrigerate until flavors blend, at least 1 hour or overnight.For fritters: Whisk flour, salt, baking soda and cayenne pepper in medium bowl to blend.
Make sauce: Purée bell peppers, onion, tomato, chile, and salt in a food processor.Make fritters: Purée drained peas, onion, and chile in a food processor until as smooth as possible and blend in egg and salt.
Make relish: Purée bell peppers, onion, tomatoes, chile, and salt in 2 batches in a food processor.Make fritters: Purée peas, onion, and chile in food processor until as smooth as possible, then blend in egg and salt.