Fritters … what exactly are they?
They’re kinda like little vegetable pancakes – well, unless we’re talking apple fritters, or something in that universe. And by that, I mean a universe of sweetness … a lovely thought, indeed!
Also – they rhyme with critters. Way cute!
When I first thought about fritters for this week’s recipe for The Food Matters Project, I thought about something a bit more round. I thought about dropping round little balls of something into hot oil, and deep-frying them. That’s what Mark Bittman’s recipe (get it here, on Lena’s blog) for Braised Chickpea Fritters and Vegetables calls for, before these so-called balls get braised in a vat of saucy veggie-filled tomato goodness.
I like this idea very much, but after my recent fried chicken escapades, I wasn’t feeling the whole let’s-fill-a-pot-of-oil-and-drop-things-into-it type of a thing.
My next thought went to this recipe from Gourmet that I’ve been hoarding for … um, years.
