Cherry Saturday, Dec 2, 2017

Today is National Fritter Day.

 

Okay, this I didn’t know: a fritter is ANY food baked in batter.  Like even tempura is a fritter.  I prefer the apple fritters that are mostly doughnut and glaze, but you do you.  That picture up above?  Bacon-Apple Fritters.  And then there’s , , ,

So go fritter your day away, it’s Fritter Day.

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29 thoughts on “Cherry Saturday, Dec 2, 2017

  1. Oooh. Batter up!

    But baked NOT fried? I thought fritters were fried too?!

    Indian food uses pea flour and various region-specific spices to make fried ones. Onion fritters, potato fritters, aubergine fritters, and more depending on what’s growing seasonally. I’ve had green jackfruit ones where the jackfruit is sliced and boiled. The slices are then battered up and fried.

    Do not try this with ripe jackfruit.

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  2. Years ago the family would go to a restaurant that the main item on the menu was fried ‘chicken in a basket’ and what do you have for dessert but banana fritters. They were awesome. At home we would sometimes make corn fritters those were just as good because everything tastes better fried. Oh the foods I can’t have anymore. But Sure Thing what is a jackfruit?

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    1. Jackfruit is a big tree that bears LARGE fruit with a smoothly prickly peel. When cut green they are horrendously difficult to slice and you need to constantly oil your knives At different stages of being harvested while green they are good for currying, frying or frittering and even a spicy pickling!

      The ripe ones have an overpowering sweetness that some people love and others hate. I fall on the hate site. I think it is related to durian in some way. In Singapore and I think Malaysia and Indonesia it is forbidden to bring ripe durian onto an aeroplane. It is that sickly sweet that the smell just fills up the space!

      The Pippi Longstocking books talk about breadfruit. Breadfruit is a common English name for jackfruit.

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      1. They sound like pawpaws which I had for the first time this summer. Now I’m thinking of making a countdown for when I can have them again. They’re very seasonal.

        But- their aroma was so strong that had them in a closed pantry and smelled them when I came in the front door. Every no-see-um in the neighborhood worked their way into my house looking for them.

        Definitely worth it. They were just wonderful.

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        1. I have a coworker who has pawpaw trees. He brings the fruit in to share. I’ve tried them twice now and don’t care for them. (BTW, there’s a city in Michigan named Pawpaw.)

          We also have a smallish grocery store where a person can buy all kinds of things not found in a chain grocery store, jackfruit is there and ripe. It’s not my thing either.

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          1. It is a sensory differentiation issue. What we smell as somewhat revolting, they smell as a combination of pleasant sweet fruits like apple and mango.

            I’m similar with pawpaw as I like it just as it turns ripe, I loathe overripe.

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          2. I have that problem with bleu cheese. Whatever it is the rest of you rave about, bleu does not taste that way to me. (Beer also tastes like something’s gone bad to me.)

            I’ll watch out for the overripe state. I only got two – as an experiment, liked them and ate them. If they weren’t overripe when I got them, they didn’t have a chance to be in my house.

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      2. The first trip we took to Paris the day before we left, we went to a fromagerie and I asked for a cheese to have with chocolates. I had no idea what I was getting. And I carried it on the plane wrapped. It had the most incredible stench that you could smell all over the plane. It was a true act of bravery to try it when we got home. It was amazing. I wish I knew what it was.

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          1. TSA has tons of stuff you can’t carry on. And it’s easier not to hassle with them because if they are doubtful, the answer is always no.

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          2. The smell was so pervasive they couldn’t pin it down to the area the cheese was actually in so perhaps they thought it was some particularly offensive person and did not actually black list the cheese. I was so happy that there was no space in our overhead and our carry-ons were several overheads back.

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      3. Durian…the heaven and hell fruit. Smells like hell, tastes like heaven, as they say.

        I liked jackfruit when I had it – haven’t had durian.

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  3. I make corn fritters. We sauté them with butter on the grill. For dinner, I add green onion to the batter and we eat them as a side dish. For breakfast we have them with maple syrup that has been aged in whiskey barrels (if you ever find this, buy it. It is expensive but it is the best maple syrup ever). And a rasher of bacon on the side.

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    1. I meant on the griddle, not on the grill because they would make a real mess of a grill.
      Although now that I think of it, if I could figure out how to do it, the charring from the grill would add a whole extra dimension of flavor. Must think about this.

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        1. May be I grilled the corn first, then sliced it off the cob to make the fritters. Then it doesn’t matter about small kernels or worse yet, batter dripping down into the grill. Another idea for me to try when the weather improves again.

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          1. Cornmeal fritters, at least the recipe I use, has no corn meal, unlike johnny cakes. You take a couple of cups of fresh corn, usually cut off the cob but fresh corn that was frozen but thawed also works. Add a tablespoon or so of flour as a binder and one or two beaten egg yolks. Then fold in the egg whites which have been beaten until they form stiff peaks. Then I cook them on a griddle. My original recipe came from an old Joy of Cooking cook book

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      1. I’d griddle them first until just done (so no batter leaks, but pale and starting to golden), then transfer to the grill to finish.

        You could also finish them with a dusting of chilli powder or even sweet paprika, and a squeeze of lime. Especially if you do add some cream to your batter, and you cook them in butter first.

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        1. This is doable. I have an old griddle that fits on one side of my grill. I could start them on that then flip them over to the sear burner to pick up a soupçon of char.

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  4. After 35 years of real trees (most cut-your-0wn), we decided to go for a cheesy silver look. Turns out the right kind of cheesy is expensive. At Target, however, a 7-foot fake spruce was on sale for less than $50, and my husband said, “Silver spray paint?”

    So now you know how I’m frittering away my day.

    4+

    1. Both of my trees are small (about 3′), fake, stuck in pots, and stay decorated year round. I just carry them up to the attic when the season is done.

      I got the first one when Mollie was in high school. We’d decided not to mess with a tree that year, and then two days before Christmas, we were in a shop that had a plain fake tree in a huge ceramic vase, and I looked at Mollie and said, “What do you think?” and she said, “Yes,” and we bought it and I’ve used it ever since.

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  5. I hate the way fake trees look. My husband hates killing real trees. We have dozens of ornaments from all over the world that I love to display. Two years ago we found a solution: a metal ornament display tree.

    As for fritters….we had dim sum today. Pretty sure some of our items count as fritters.

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    1. One year my friend Nick walked over to the park after a big windstorm and brought home some of the bare branches lying on the ground. He stood them up in a large jar or an empty umbrella stand and hung a few, widely spaced ornaments on them. It was the most beautiful tree I’ve ever seen.

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  6. We make corn fritters with little bits of ham and when zucchini is over abundant, zucchini fritters. Therfore, I think of fritters as something for the end of summer and early fall.

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  7. Years ago, we were in Arcata, CA (waaaaaay up the CA coast) and stopped for lunch at this little restaurant. With our sandwich orders, we were given a choice of fries and sweet potato fritters, and being someone who likes to try new things, I ordered the latter. They were spiced with curry and delicious, and after the meal I asked for the recipe, which they were happy to give me. In industrial-size. Had to do some math to break it down, but they’re a favorite for parties, which is the only time I haul out the deep fryer to make them.

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