A Life in Food by real-life Chef Cheryl Bennett
Easy corn fritters from scratch are the perfect way to use sweet, summer corn.
These sweet and savory fritters are a great snack. You can use frozen or canned corn in place of fresh if it isn’t available to make corn nugget recipes. The batter is made with pantry staples like flour, cornmeal and baking powder.
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Unless you live under a rock, everyone is familiar with Chinese take-out. Let me be the one to tell you that what you are eating isn’t exactly Chinese food. It’s like going to Taco Bell and saying you had Mexican food…
Now that I’ve gotten that off my chest, let’s move on shall we?
Dim Sum. It’s an experience like no other. For me, it is complete and utter sensory overload and I adore every second of it. The clinging of metal and ceramic as plates of food go whizzing by and the staccato of a language I don’t understand. The unfamiliar smells mingled with the scents of spices I know so well amidst the hurried movements of the women peddling an array of dishes from the kitchen. It is an assault on the senses in the very best of ways….
There was this place in the mall growing up called the Corn Dog Factory. Perhaps some of you from my neck of the woods remember it?!
Thinking back, my irrational love of corn dogs makes me question whether I am descended from carnies. Hmmm… Slightly disturbing thought, but moving on…
Battered, deep-fried meat on a stick, it is so many kinds of wrong, but I loved them.
An obligatory stop to my deep fried heaven had to be made on nearly every visit to the mall. I was even rather particular about the ketchup to mustard ratio. (3:1, BTW…same as a vinaigrette)
Standing in front of the counter, watching the hot dog get immersed in thick batter and then plunged into the hot oil…
The sweet smell of the cornbread batter turning a deep golden brown induced a Pavlovian kind of reaction.
My mouth started to salivate the second I smelled the batter hit the hot oil.
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