Thursday, June 10, 2010

Skillet Corn Fritters

Yum!! This is the “sister” recipe to yesterday’s and they are both fantastic.

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  • 1 1/2 cups Grilled Creamed Corn
  • 1/2 cup finely chopped red onion
  • 1/3 cup breadcrumbs
  • 2 eggs, beaten
  • 1 teaspoon baking powder
  • Salt and pepper
  • 1/4 cup vegetable oil

(I cooked these indoor on the stove top and using a griddle pan.)

  1. Preheat a grill to medium. In a large bowl, combine the creamed corn, onion, breadcrumbs, eggs, baking powder, 1 teaspoon salt and 1/2 teaspoon pepper.

  2. Position a large cast-iron skillet over the grate. Add 1 tablespoon oil and heat until hot. Working in batches, drop 1/4 cupfuls of the batter onto the skillet, leaving an inch in between. Cover and cook, turning once and pressing gently to flatten, until browned and cooked through, about 8 minutes. foodblog 057

Recipe courtesy of Rachael Ray

Served with a bean burrito and roasted asparagus.

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I had a fantastic lunch today at Scratch Bakery with my friend, Laura. This was my first time there for lunch and I was impressed with the selection (stromboli, empanada, crostata, and open faced foccacia)…

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plus three vegetable side salads…

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and lots of dessert options! (Plus a few pies, I heard the blueberry crumb pie is incredible too.)

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Laura chose the zucchini crostata, broccoli and bean salad, and a donut muffin. It was her first time at Scratch and she went all out :)

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I ordered the open faced foccacia with local eggs, scallion oil and bacon breadcrumbs and an unphotographed lemon creme scone to give to a friend.

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Tomorrow, tomorrow… I’m headed out soon to see “Annie” tonight with a friend at The Carolina Theatre, can’t wait!


Teresa ( said...

Your fritters have my stomach rumbling. YUM!

sarah (SHU) said...

scratch looks AMAZING!! i can't wait to go.

guess what - there is a 'pump your own' yogurt place in chapel hill (called orange leaf). who knew!? of course loyo will always have my heart but i can't believe i've been so close for 6 months without even knowing about it.