Sometimes, you just get a craving. For something crunchy, something simultaneously sweet and savory, something that’s down-home good. And sometimes, you just have to listen to that craving. Which is how I ended up with a pile of corn fritters this week.
I should explain that this is not a craving I have very often. It’s not chocolate, which I crave several times a day. Not even mashed potatoes, which hits me every month or so. Nope, I can’t remember the last time I had corn fritters, though I’m pretty sure that it was not the result of a craving. More likely, they were on the menu somewhere and I thought, “Why not?”
But after I made cucumber sour cream raita, I started thinking of all the ways it could be used. And thus started my corn fritter cravings. This makes a perfect one-two punch with the raita, so I went with it, and here they are: crunchy and chewy, sweet and savory, and just plain yummy. I like mine with a kick, but if you can’t take spice, feel free to drop the cayenne. Even with as little as I put in, you’ll still notice it.
And, of course, I would be remiss if I didn’t remind you that hot oil likes to splatter, so please stand well away when you flip the fritters.
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