Thursday, June 3, 2010

What's for Supper?

If you know me, you know I know my way around a kitchen. So what the heck happened in my kitchen today?

I had some ears of corn on the counter unshucked from the holiday barbecue, and thought struck to make corn fritters for dinner. Yes, I know they're supposed to be a side dish, not a meal; but I get these urges sometimes, and corn fritters just seemed so right. That little voice inside my head made it sound like such a good idea. And why waste all that space with protein and dietary fiber and vitamins when I can fill it all up with fritters?

So I opened Joy, and checked the googles, and found a couple of recipes, which of course I couldn't follow to the letter because I am incapable of following a recipe to the letter. I had the bright idea to coat my fritters in seasoned panko. I still think that's a winner of an idea, but now I'll never know.

Let me explain, in my most unscientific voice, exactly how popcorn works. The water inside the kernel is heated to vapor, expands, and then, BOOM, explosion, and voila, you have popcorn.

Now, imagine that same scenario, batter-dipped and in 2 inches of 375° degree peanut oil.

Then imagine cereal for supper.

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