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.
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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.
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.
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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