Posted by Kerry Saretsky, October 26, 2008 at 4:00 PM
Jamie Oliver may sound English, but deep down he's really Italian—take, for example, his new chain of Jamie's Italian restaurants slowly spreading their way through England, from Oxford to Bath and beyond. In his book Jamie's Italy, he offers these crisp, petite pizzas as the Italian street food answer to papadum (very popular in the UK)—fried as the "first-ever pizzas were."
Embellished only with buffalo mozzarella, plum tomato sauce, and torn strips of basil, anointed in the fryer and thereafter with a drizzle of golden oil, it's perhaps their simple old-fashionedness that renders them so fresh and modern.
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Posted by Ed Levine, August 24, 2008 at 8:00 AM
Nothing is more summery and delicious than perfectly fried fish. This recipe is adapted from Hoppin' John Taylor, author of the Fearless Frying Cookbook.
Taylor is the one of the finest fryers in this fry-happy country of ours. According to Taylor, "You can use any small cleaned fish or fillets for this dish. Corn flour is the finest grind of cornmeal; some Louisiana mills market it as 'fish fry.'"
If you can't find corn flour, you can order it here from Hoppin' John's website.
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Posted by Adam Kuban, April 11, 2008 at 2:30 PM
And so we come to the end of this week's Cook the Book series, which has highlighted Crescent Dragonwagon's Cornbread Gospels. It's probably a little early to start thinking about the fresh, sweet corn of summer, but just hold on to this recipe for Fresh Corn Fritters till it's time.
Win 'The Cornbread Gospels'
As is always the case with our Cook the Books, we're giving away a five copies of this book this week. Enter to win here »
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Posted by Nick Kindelsperger, March 14, 2008 at 4:00 PM
The fiancée and I have something for sweet potatoes, especially in fry form. We like them fried or baked, crisp or soggy. They are such an odd twist on an old standby, and they work more often than not. So I was quickly sold on this recipe, which presented not only big fat sweet potato fries but an interesting-looking sauce with lots of lime.
I suppose it’s a side dish, but we just dumped the wedges into a large bowl and went at them without any thought of a main course. It might not seem healthy attacking a large greasy stack of French fries, but these are baked, and the yogurt sauce felt light and satisfying. It succeeds because of the play between the pungent, earthy seasonings and the quick, zippy sauce. Either way, it’s another adaptation from Martha. And for that we thank her.
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Posted by Ed Levine, December 2, 2007 at 8:39 AM
Oh, how I do love fritters for Sunday brunch. In fact, it's safe to say I've never met a fritter I didn't like, for Sunday brunch or any other meal, for that matter. If I see fritters on a menu, be they savory or sweet, bam, I have to order them. So when I discovered Susan Spicer's recipe for Cinnamon-Dusted Banana Fritters in Crescent City Cooking (featured all this week in Cook the Book) I knew immediately that it was destined to be a Sunday Brunch entry. Bananas in particular take to frittering (if frittering isn't a word, it should be) because of their soft, creamy texture.
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Posted by Ed Levine, November 18, 2007 at 10:11 AM
For this week's Sunday brunch recipe I want to allay any fears about my pumpkin pie position. Just because I don't love pumpkin pie doesn't mean that I don't appreciate other pumpkin dishes. These pumpkin fritters from Gina DePalma (it's actually her mother's recipe) would make a fine brunch main dish.
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