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When I see corn fritters on a cafe menu, odds are that's what I'm ordering. They're often presented in a golden stack with salad greens and a dipping sauce, and crowned with a perfectly poached egg.
As for making them at home, the good news is that they require few ingredients and are hard to get wrong. As delicious as they are eaten simply with an egg or a smear of avocado, it's easy to elevate them to special meal status by adding extra ingredients and sides. One ingredient I include in my corn fritter recipe that you might not find at your local Cafe is amaranth grain. It gives the fritters a gorgeous texture - crunchy and golden on the outside while still being light and fluffy. Amaranth also gives the fritters extra nutrition and heartiness. Try making these corn fritters the next time you're enjoying a go-slow weekend morning. They're truly delicious!
When I think back to the 2010s, there were definite trends in my eating habits. Tortillas and quesadillas became weeknight staples. Friday nights regularly featured a Halal Snack Pack. Vegetables were snuck into desserts for my children (sweet potato brownies and chocolate beetroot cake are standouts).
But by far it was my embracing of hearty, vegetarian salads as a meal in themselves that really changed my repertoire and remains so today. Thanks to the introduction of satisfying, nutritious grains like quinoa, amaranth, freekeh and more, salads finally got their well-deserved Main Character Energy. In recent years I've neglected quinoa in place of legumes and other grains. But I've recently come back to quinoa, and I'm bringing you all with me! Now for why I call it Sizzle Salad. The dressing for this salad is made by toasting whole spice seeds in a frypan until crunchy and aromatic, adding vinegar and olive oil, then pouring the whole mixture over cooked, still warm quinoa so the dressing soaks in and imparts next-level flavour to the otherwise simple salad. This salad is as great as a main as it is as a side, and it's suited to all seasons too! |
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