It has been a while since I’ve made a post and it feels good to make another one again. Amazingly I am only about a third of the way through the book and my series, Cooking Through Ratio. Today’s delectable challenge was to make fritters and would be the first time that the book calls for cooking through the use of a liquid by frying using vegetable oil.
The chapter starts with Michael Ruhlman stating, “Every time I make fritters, I ask myself why I don’t make them more often. Crisp and tender, sweet and spicy. A fritter batter, which is a muffin batter without the butter is a vehicle, like a crepe or dumpling, for a tasty main garnish or seasoning…” (pg. 74). That about sums up everything you can expect and enjoy with a fritter. I have had them before, but have never made them myself. Another great learning experience was about to take place.
Being a vehicle for taste, fritters are nice because they can be custom tailored to fit with the main dish that will be eaten or made to be eaten on their own. The ratio is easy, and the method for combining the ingredients is also. 2 parts flour, 2 parts liquid, 1 part egg, a bit of salt and baking powder and you are good to go. Consider the garnishes and the possibilities are infinite.
Tonight I had some leftover pasta in the fridge along with some ground lamb meat from my CSA. I made the fritter batter by combining the wet and dry ingredients individually and the gradually added the flour mixture to the liquid mix of egg and milk. I then added some fresh basil and black pepper as a garnish. Pasta, lamb and basil fritters are an unlikely duo, I know, but I had to keep moving forward. While heating the pasta, I fried the fritters. I don’t fry often so getting them to come out right was a bit hard but after one overcooked one I produced passable results.
With a pat of butter, these actually went well with my meal. More basil or any other garnish is desirable so that the taste is more perceptible. These were a lot easier to make than I was expecting and quite tasty. I wouldn’t say that pairing fritters with pasta resulted in a bad combination, but they would be better paired with a protein or depending on what type you make a sauce for added flavor and texture.
After a long day at work and a killer workout, my cooking and plating left a lot to be desired, but since tonight I was not only the consumer, but the chief cook and bottle washer I had to let it slide.