Here are some corn fritters. They are pretty popular in our house and I forget how easy they are to make. I used the recipe here (from everyday food) but then added green onions, some spices, and other things, but I don't remember what, this was a while ago and I make them different everytime. I have also made them with frozen corn just fine.Why are these so fun to make? They just are. It seems like the batter will be too thin and that there is no way to flip them, but it works out just fine. I make them on our big flat griddle, with no extra oil—I'm not sure if this makes them a fritter. Whatever. There is salsa and chipotle sour cream on the side there. I want to try something like this with quinoa. Look out!
Related to food, but with no photo, I made a brown betty (minus the currants which I couldn't find) from the Rustic Fruit Desserts books recently when I found myself up to my eyes in apples. I had a huge bag of homemade breadcrumbs in the freezer I made from our heels of bread and just don't use them. Ever. I usually make croutons, but thought I'd get all crazy and make a batch of breadcrumbs last time. So I did and it was thrilling. The big tip that made this a non-swearing activity was to make the crumbs in the food processor before I bake them because you just can't pulverize baked croutons into crumbs. At least I can't. I was happy when I read this and it confirmed my own frustrating experiences. But then I had a lot of crumbs and realized I just don't use bread crumbs that much. Not the way I use croutons. Enter the brown betty, which was a perfect solution.
Anyhoo, brown bettys are baked apple with a lot breadcrumbs (instead of a pie crust or topping) and usually a lot of butter and sugar. That's it. Awesome and lovely.
