fritter

Mashed Potato Fritters

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Mashed Potato Fritters! Time to stretch the budget a little bit. Whether you have leftover mashed potatoes from another meal or purchase your favorite prepared brand at the grocery store, this recipe offers a flavorful experience that is unforgettable. Is it the gooey combination of cheeses? The crisp potato cake with the fluffy center? Or perhaps it’s the zing of spice that piques the taste buds. For me it’s all about nostalgia. My mother made them for supper when I was a child.

MASHED POTATO FRITTERS

Ingredients:

2 cups mashed potatoes

1 tablespoon yellow onion, diced

1/4 cup cheddar cheese, grated

2 tablespoons parmesan cheese, grated

1 egg, whisked

2 tablespoons flour

2 tablespoons cornmeal

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

3/4 cup vegetable oil

Green onion snips, for garnish

Instructions:

In a mixing bowl, combine mashed potatoes, yellow onion, cheddar cheese, parmesan cheese, beaten egg, flour, cornmeal, garlic powder, and cracked black pepper. Mixture should be stiff. By heaping spoonful, form a small disc with your hands, about 1/2”-inch thick. Set aside. Repeat with remaining mixture. In an iron skillet, warm vegetable oil over medium-high heat. Meanwhile, line a baking sheet with paper towels. Place potato cakes in the skillet without touching sides. Cook 2-3 minutes until deep brown. Flip and cook 2-3 minutes longer. Transfer potato cakes to the paper towel-lined baking sheet to absorb excess oil. Place on a platter and garnish with green onion snips. Serve with dipping sauce.

SRIRACHA MAYO

Ingredients:

1/4 cup mayonnaise

2 tablespoons Greek yogurt

1 tablespoon sriracha hot sauce

1 teaspoon lime juice

1 teaspoon soy sauce

1/8 teaspoon kosher salt

Red pepper flakes and green onion snips m, for garnish

Instructions:

In a bowl, combine mayonnaise, Greek yogurt, sriracha hot sauce, lime juice, soy sauce, and kosher salt. Stir until smooth. Garnish with red pepper flakes and green onion snips.

Corn Fritter Flapjacks

What’s Cooking in Gail’s Kitchen? The Chow Down: Corn Fritter Flapjacks! Add variety to your meals now that hearty comfort soups are on the menu as we stroll leisurely into Autumn. Old-fashioned corn fritters can be as simple as baked or pan fried cornbread. For variety, add sweet corn niblets, dried herbs and spices, or even shredded cheese. You may even be bold and cover them in maple syrup. As always, the key to great taste is in using natural and organic ingredients. I pulled out the old reliable cast iron skillet for frying simply because it maintains a more even heat exchange. Since it is already seasoned, the results mean no sticking and less oil is needed. Get cooking. Try something new tonight!

CORN FRITTER FLAPJACKS

Ingredients:

3/4 cup cornmeal

1/2 cup flour

1/4 cup sugar

1/2 tablespoon baking powder

1/4 teaspoon sea salt

1/2 cup milk

1 teaspoon white vinegar

1 egg

2 tablespoons olive oil

1 cup sweet corn kernels

Vegetable oil for frying

Instructions:

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and sea salt. Mix well. Set aside. Pour milk into a small bowl; add white vinegar. Whisk the two together. Set aside for a few minutes to allow the milk to thicken. Add egg and olive oil. Whisk to blend wet ingredients. Add the wet ingredients to the bowl of dry ingredients. Stir just until batter is moistened. Fold in sweet corn. Warm an iron skillet on the stovetop over medium heat. Brush the bottom with vegetable oil. Drop batter by spoonfuls onto the greased skillet. Cook until bubbles form around the edges, about 2 minutes. Reduce heat slightly, if necessary. Flip the flapjacks to cook the other side. Cook about 2 minutes longer so the outsides are crispy and the insides are fluffy. The corn fritters should be golden-to deep brown without burning. Repeat with remaining batter. Apply more oil as needed. Keep warm until ready to serve. Makes one dozen fritters.

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? The Chow Down: Corn Fritter Flapjacks! Add variety to your meals now that hearty comfort soups are on the menu as we stroll leisurely into Autumn. Old-fashioned corn fritters can be as simple as baked or pan fried cornbread. For variety, add sweet corn niblets, dried herbs and spices, or even shredded cheese. You may even be bold and cover them in maple syrup. As always, the key to great taste is in using natural and organic ingredients. I pulled out the old reliable cast iron skillet for frying simply because it maintains a more even heat exchange. Since it is already seasoned, the results mean no sticking and less oil is needed. Get cooking. Try something new tonight!
CORN FRITTER FLAPJACKS 
Ingredients:

3/4 cup cornmeal 

1/2 cup flour

1/4 cup sugar

1/2 tablespoon baking powder 

1/4 teaspoon sea salt

1/2 cup milk

1 teaspoon white vinegar 

1 egg

2 tablespoons olive oil 

1 cup sweet corn kernels 

Vegetable oil for frying 
Instructions:

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and sea salt. Mix well. Set aside. Pour milk into a small bowl; add white vinegar. Whisk the two together. Set aside for a few minutes to allow the milk to thicken. Add egg and olive oil. Whisk to blend wet ingredients. Add the wet ingredients to the bowl of dry ingredients. Stir just until batter is moistened. Fold in sweet corn. Warm an iron skillet on the stovetop over medium heat. Brush the bottom with vegetable oil. Drop batter by spoonfuls onto the greased skillet. Cook until bubbles form around the edges, about 2 minutes. Reduce heat slightly, if necessary. Flip the flapjacks to cook the other side. Cook about 2 minutes longer so the outsides are crispy and the insides are fluffy. The corn fritters should be golden-to deep brown without burning. Repeat with remaining batter. Apply more oil as needed. Keep warm until ready to serve. Makes one dozen fritters.