On Fri 11 Jul 2008 09:29:27p, Bob Terwilliger told us...

> Wayne wrote:
>
>>> I used to make savoury corn fritters for the children. Drain a can of
>>> corn; make a batter (eggs flour milk seasoning) , mix the corn in the
>>> batter and drop big spoonfuls of it onto a hotgreased skillet; after a
>>> could of minutes turn them to brown the other side, serve with grilled
>>> bacon. and home made tomato sauce. Kids love it.
>>>
>>
>> I was sitting here wondering what I should have for lunch as I'm
>> working from home today. Well, I'm heading for the kitchen to make
>> corn fritters! I love those things, although I'll have them with syrup,
>> not tomato sauce.
>> :-)
>
>
> For savory applications, try these:
>
> - Sprinkle them with grated cheese right after they come out of the pan,
> and serve them with salsa.
>
> - Mix some ham in along with the corn, and take a couple fritters with
> you to eat as a snack at work.
>
> - Put some sliced okra in with the corn. Serve with stewed tomatoes and
> black-eyed peas.

Actually, those do sound pretty good!

> For a different take on Indian pudding, try lightly drizzling the
> fritters with molasses and then scatter blueberries over. (I do mean
> LIGHTLY drizzling with molasses! It's a very strong flavor.)

I love molasses, and often eat it on cornmeal pancakes.

>
> Bob


--
Wayne Boatwright
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Friday, 07(VII)/11(XI)/08(MMVIII)
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