I was furious after Notre Dame lost to Michigan State in overtime. That was the fifth consecutive time that MSU has beaten us at home. I immediately funneled my rage into cooking a new and simple recipe, Corn Fritters and Broiled Tomatoes. You need:
• 1 corn on the cob
• 3/4 C. flour
• 1 egg
• 2 tomatoes
• olive oil
• 1 clove garlic, crushed
• basil, oregano, salt and pepper to taste
Cut the corn off the cob and chuck it into some boiling water until it has boiled for three minutes, drain and rinse in cold water to cool the corn quickly. Preheat the broiler. Cut the tomatoes in half, horizontally, and score the cut parts with a knife a few times. Rub the crushed garlic and oregano into the tomato and season with salt and pepper. Drizzle a bit of olive oil on ’em and stick ’em under the broiler until the tops brown. Make a well in the flour and crack the egg into it. Beat it with a fork and add milk until it is drop dough consistency, mix in the corn. Mash. [The cookbook didn’t say mash, which is why the fritters kinda sucked]. Heat up olive oil in a large flat pan and drop the corn mixture into it, heating just long enough to set each side [should look orangey] set on paper towel to drain. Garnish with basil and serve with lettuce.
This recipe, though sort of plain, is full of possibilities. Cheese can be added to the pancake-like fritters, or they could even be eaten in the morning as a refreshing breakfast. Personally, I think they’d be real good reheated in the toaster and with a bowl of cereal. Plus, this recipe was totally easy to make. Less than ten minutes, if you work like a hyperactive squirrel.
Link of the Day: BeeDogs– Dogs in Bee costumes.