Lunch on the 5th of July
It's the 5th of July. We have many ears of corn, some lovely mozzarella pomodoro with grape tomatoes and tiny balls of mozzarella fresca, and some grilled zucchini left over. I also had some thin sliced pork chops, which I combined with the left-over grilled onions and bell pepper from yesterday's fajitas. That said, here's the menu:
Thin sliced breakfast chops
Corn fritters
Mozzarella pomodoro
Grilled zucchini
Here's my corn fritter recipe:
Ingredients:
1 1/4 cups white corn meal
1 1/4 cups white flour
1/4 cup sugar
1 tsp. salt
2 tsp. baking powder
1 cup milk
2 eggs
1/4 cup melted butter
1 1/2 cups corn (I cut this from the left over cooked corn-on-the-cob)
Combine cornmeal, flour, sugar, baking powder and salt. Mix well. Add milk and eggs. Mix thoroughly. Fold in melted butter and corn. Drop by large spoonfuls into deep fryer or dutch oven with 1/2" hot cooking oil. I set mine to medium heat. Use a tiny drop of batter to make sure the oil is hot enough. It should sizzle immediately when it hits the oil. Cook 3-4 minutes per side. You can tell when to turn them because bubbles appear on the top. Cook till golden. Drain on paper towels.
Serves 2 dozen. Recipe can be halved.
It's the 5th of July. We have many ears of corn, some lovely mozzarella pomodoro with grape tomatoes and tiny balls of mozzarella fresca, and some grilled zucchini left over. I also had some thin sliced pork chops, which I combined with the left-over grilled onions and bell pepper from yesterday's fajitas. That said, here's the menu:
Thin sliced breakfast chops
Corn fritters
Mozzarella pomodoro
Grilled zucchini
Here's my corn fritter recipe:
Ingredients:
1 1/4 cups white corn meal
1 1/4 cups white flour
1/4 cup sugar
1 tsp. salt
2 tsp. baking powder
1 cup milk
2 eggs
1/4 cup melted butter
1 1/2 cups corn (I cut this from the left over cooked corn-on-the-cob)
Combine cornmeal, flour, sugar, baking powder and salt. Mix well. Add milk and eggs. Mix thoroughly. Fold in melted butter and corn. Drop by large spoonfuls into deep fryer or dutch oven with 1/2" hot cooking oil. I set mine to medium heat. Use a tiny drop of batter to make sure the oil is hot enough. It should sizzle immediately when it hits the oil. Cook 3-4 minutes per side. You can tell when to turn them because bubbles appear on the top. Cook till golden. Drain on paper towels.
Serves 2 dozen. Recipe can be halved.