4.0
True North Cabin Cookbook
ByPublisher Description
When my daughter Ellie was a teenager, I asked her what recipes I made that she loved. She rattled off her list: Dolores’s Teriyaki Steak, Dolores’s King Ranch Chicken, Grammy’s Macaroni and Cheese, Dad’s Ribs, and so on. My feelings were a bit hurt, but I pressed her to keep going. Finally, she came up with my corn fritters. I typically make them in August, when corn is plentiful and taking over every meal.
Corn Fritters
Serves 6
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 cups fresh corn kernels (from about 3 cobs)
1 scallion, thinly sliced
2 tablespoons chopped fresh dill (or parsley, basil, cilantro)
1 small garlic clove, minced or grated
1/2 cup milk
2 large eggs, beaten
1/3 cup vegetable oil
Whisk together flour, baking powder, salt, and pepper in a large bowl. Add corn, scallions, dill, garlic, milk, and eggs to flour mixture, stirring to mix well. The batter will be thick; do not overmix.
Heat oven to 200℉. Heat oil in a cast-iron skillet over medium heat. Scoop scant 1/4-cup portions of batter into hot skillet to form fritters, being careful not to crowd the pan. Fry until golden brown, about 3 minutes per side. Drain cooked fritters on paper towels or newspaper, then transfer to warm oven until ready to serve.
Corn Fritters
Serves 6
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 cups fresh corn kernels (from about 3 cobs)
1 scallion, thinly sliced
2 tablespoons chopped fresh dill (or parsley, basil, cilantro)
1 small garlic clove, minced or grated
1/2 cup milk
2 large eggs, beaten
1/3 cup vegetable oil
Whisk together flour, baking powder, salt, and pepper in a large bowl. Add corn, scallions, dill, garlic, milk, and eggs to flour mixture, stirring to mix well. The batter will be thick; do not overmix.
Heat oven to 200℉. Heat oil in a cast-iron skillet over medium heat. Scoop scant 1/4-cup portions of batter into hot skillet to form fritters, being careful not to crowd the pan. Fry until golden brown, about 3 minutes per side. Drain cooked fritters on paper towels or newspaper, then transfer to warm oven until ready to serve.
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Meet readers like you in the Fable For You feed, designed to build bookish communities2 Reviews
4.0
JujubeReads
Created 3 months agoShare
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“I really liked this cookbook quite a lot. I got it at the library so I think I’ll need to add it to my wishlist. Lots of fantastic sounding recipes and beautiful pictures. Stories from the author’s life scattered throughout.”
Jrob550
Created about 1 year agoShare
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About Stephanie Hansen
Stephanie Hansen is a food writer and blogger. From chatting about local dining on FM 107.1's Weekly Dish to sharing recipes on The Jason Show to highlighting local entrepreneurs and craftspeople through the Makers of Minnesota podcast, Hansen celebrates all things Minnesota. She loves to cook; even more, she loves to eat.
Other books by Stephanie Hansen
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