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U.S. Janet B.

On Tue, 13 Aug 2019 16:21:12 -0500,
wrote:

>On Tue, 13 Aug 2019 12:43:39 -0600, U.S. Janet B. >
>wrote:
>
>>On Mon, 12 Aug 2019 23:38:44 -0500, Sqwertz >
>>wrote:
>>
>>>On Mon, 12 Aug 2019 14:50:26 -0500,
wrote:
>>>
>>>> I made some corn fritters similar to the ATK video
>>>>
>>>> <https://www.youtube.com/watch?v=cOzUZV7U2nk>
>>>>
>>>> I watched although I changed the ingredients a bit to add a better and
>>>> not so bland flavor.
>>>> I am not posting it yet because I have not tried or perfected the air
>>>> fryer method yet and I will surely post it then if anyone even gives a
>>>> damn.
>>>
>>>Maybe you should ask mommy if you can come in from the garage maybe
>>>once a week to use the stove and oven if you promise to be good.
>>>
>>>I can't imagine making a fried fritter in an oven. I'm picturing
>>>these rubbery pancake blobs filled with goo. CK here still doesn't
>>>understand the difference and importance of wet vs. dry cooking.
>>>
>>>-sw
>>
>>I got my recipe from the dorm dining room chef umpty years ago. It
>>just wouldn't work being baked 'air fried.' The batter is too wet for
>>that.
>>Janet US
>
>yeah it sounds as though you were making fried pancakes.
>Look at the pictures I shared, corn fritters that are totally
>airfried. The batter for corn fritters does not at all need to be
>runny. My recipe is moist but not at all runny. They air fried very
>crisp .
>
incorrect. I am making fritters that become balls when dropped into
hot fat. I don't know flat pancake fritters.
My point was that the hot fat forms a skin around the fritter
producing a shape much like a dumpling dropped into hot broth.