Corn Fritter Fretting

Tonight, I discovered that I was rather on my own for dinner as my husband wasn’t going to be home until later. He would arrive in time for the eating part, but it was up to me to make sure dinner was available for the consuming. My husband had already gotten venison steaks out last night to thaw. I knew he was having a very hectic day, so I decided to make some of his favorites.

Venison steaks in mushroom sauce
sliced seasoned potatos, fried

I decided to try something different with my usual veggie. I broke my usual rule of having at least one vegetable that wasn’t fried on the plate tonight.

I found a recipe here. Allrecipe Corn Fritters

I’ve been wanting to make these for a while. I love the little golden nuggets I get at my favorite Italian restaurant that are golden and crispy on the outside and have a gooey, sweet corn filling.

This is not what happened this evening when I attempted to make corn fritters for the first time.

Just for the record, I would like to say that the recipe itself did not turn out bad. I changed a few things for the sake of not having stuff and ended up with something that wasn’t half bad, but wasn’t what I expected either.

First off, while making the batter, I added 1 teaspoon of sugar instead of 1/4 teaspoon. I liked the taste and would have even added more. Comments I saw on the recipe state that I am not the only one to do so.

I always use fat free milk as that is what I grew up with. The recipe did not specify what type to use.
Where I goofed was when I discovered I was out of canned corn.

I had a whole bag of corn in the freezer, so silly me, I decided to use this instead of driving to the store and buying corn in the can.
I got out the equivalent amount and rinsed them under hot water until the corn was thawed.

I know know that my error was not in making sure that either the corn was completely thawed, or not cooking i in water first.
The fritters themselves turned out really well. The corn was just a tiny bit chewy. I also think that I should have added more corn, as when the fritters were broken open, there wasn’t as much corn as I would have liked in them. I did make my fritters larger, so this may account in part for the lack of kernels.

I served them with maple syrup as recomended, and they were still a hit with my husband. For some odd reason, I eat mine with French dressing. The sweet dippers make up for the lesser amount of sugar. I was rather surprised at how easy it was to make corn fritters in the end, although they seemed more like corn hush puppies after I was done.


Roasted Tomato Mushroom Bruschetta

It’s Sunday afternoon, and I’m feeling rather antsy as I putter around the house by myself.  My husband went on a bike ride as he has been feeling antsy in his own way as well.  I’m alone, I’m bored, and I’m hungry.  Some of the best (and worst) things have come out of my kitchen when I’m in a mood such as this.  I hate to say it, but being alone tends to contribute as well.  My husband hates fresh tomatoes *gasp, shock outrage* and I adore tomatoes in almost every form.  When I was little, I was famous for eating them green off the plant and not getting sick.

Tonight I decided to try something similar to something I had seen out of the corner of my eye on some random cooking show.  Random, isn’t it?

I decided to make roasted bruschetta.  I first took mushrooms and chopped them somewhere between fine and sliced.  To this, I added sliced tomatoes, and then sliced garlic cloves.  Now the garlic was sliced so that it wouldn’t burn such as smaller pieces would.  I then covered them with salt and pepper and drizzled with olive oil.  I moved them around a bit to make sure they were evenly coated.

My oven has this lovely convection roasting setting, so I popped that on and cooked them at 10 minute intervals, as I was unsure of timing.  Ended up being about 35 minutes in the oven. Everything came out looking scrumptious, now I just needed some bread!


I had some leftover dinner rolls from a previous post- I sliced them in half and treated them with a recent purchase from a vineyard store in San Diego: Garlic Olive oil.  IMG_0208

This is very much one of my favorite cooking oils.  I brushed this over the bread and broiled it for about 2 minutes (watch this carefully two minutes is near burnt (I like mine crunchy).  Towards the end, I sprinkled each slice with about ½ teaspoon shredded parmesan because, seriously, you gotta have cheese.


While I was doing this, the tomatoes had a chance to cool.  I them dumped them on my über chopping board and sliced them into chunks.  I then poured this into a serving bowl along with the drippings from the bowl- (garlic essence anyone?) I then went to my garden and grabbed some herbs I thought would add some good flavor.  I favor Italian Parsley for things such as this, and for some reason, I grabbed a stalk from my lemon grass.

Both were chopped and mixed with the tomato mixture.  Bread came out of the oven and I arranged the slices on a platter around the tomato mixture after they had a chance to cool.  I ended up eating this with a modified Shirley Temple (meaning there was a tiny bit of Whipped Cream Vodka in it) and my husband found me by following the moans as I was eating in my office when he got home.

So scrumdiddlyumptious!