Posted by Robyn Lee, May 14, 2008 at 12:00 PM
The following recipe is from the May 14th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
In their Mediterranean cookbook Wine Bar Food, Cathy Mantuano and Tony Mantuano say that ring-shaped honey fritters are the typical fritters of southern Italy, where they're known as scalidi. They're meant to be eaten after being allowed to sit for a few days and soak in the honey.
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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.
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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 Robyn Lee, November 26, 2007 at 5:40 PM
As promised, here's the first recipe from Susan Spicer's Crescent City Cooking
. Spicer "stole" this recipe for smoked salmon beignets with brandied tomato sauce from her friend Daniel Bonnot of Louis XVI Restaurant. Crayfish tails may be used instead of smoked salmon in these "dangerously addictive" pepper and garlic flavored fritters.
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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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Posted by Ed Levine, November 11, 2007 at 9:39 AM
A fritter is a beautiful thing, no matter who's cooking it. Because even a bad fritter, a crunchy, fried, hunk of batter, is still probably going to be pretty good. Marc Meyer, executive chef-restaurateur of three terrific New York restaurants, Five Points, Cookshop, and Provence, makes truly delicious ricotta fritters for brunch. These babies are supremely crunchy, light, crisp on the outside and meltingly soft on the inside.
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