I’m heavily inspired by yesterday’s covered bridge festival experience to try to stretch the fair food season just a little further. So why not fritters? The fritter is a time-tested restaurant go-to, especially for urban pastry chefs looking to inject a little country authenticity into their dessert menus. The corn fritters weren’t half bad yesterday, though I thought they could use a little extra…something. Casting about for a recipe I couldn’t help but wonder if Emeril, by some strange quirk of fate, may have it with this one:
But we shall see, won’t we?