Zucchini fritters (more inspired by than adapted from SK; I just added flour and eggs until the batter looked right) with a a sour cream/chiles in adobo sauce and fresh pita. I added smoked cheddar to the batter; you couldn't really detect it but maybe it was just subtle? Jason did them in the deep fryer which was very successful. Less greasy than pan frying. I also simultaneously made a rhubarb custard pie that took about a month to bake but we finally had some at around 8:30....I used up the last of the animal crackers to make the crust and think I prefer a regular pastry crust after all. But the animal cracker crust would be good with something else, like a coconut cream pie.
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