You know that expression, if it grows together, it goes together? Well, I ran with that and composed these fritters from the reapings of one Pennsylvanian week.
The result: this meal is a savory explosion. Seriously. Also, very crunchy thanks to the rice flour.
1/2 cup all-purpose flour
1/2 cup rice flour
1/4 teaspoon baking powder
1 teaspoon coarse salt
2 teaspoons Spanish paprika
1 egg, beaten
1/2 cup water
a squeeze of lemon juice
about 1 1/2 cups fresh corn kernels
3 slender leeks, chopped small
2 scallions, chopped
1 clove garlic, minced
1 hungarian hot wax (or jalapeño or other hot-ish) pepper, finely chopped
grapeseed oil for frying
Whisk together the dry ingredients. Stir the remaining ingredients (except the oil) into the dry ingredients until well-combined.
Heat a large, non-stick skillet over medium high. Add enough grapeseed oil to coat the bottom. Scoop heaping tablespoonfuls of the batter into the oil and cook, flipping once, until golden brown on both sides.
1 pound tomatoes
olive oil
salt+pepper
Preheat your oven to 375° F.
Cut the tomatoes into golf ball (about?) sized pieces. Place them in a non-stick baking pan cut side down (as applicable). Paint with olive oil, sprinkle with salt and pepper to taste. Roast for 45 minutes or so, until shriveled and deep red.
Serve fritters over the roasted tomatoes.
[adapted from the corn fritter recipe in Charmaine Solomon's Complete Vegetarian Cookbook]
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