Fritters, Must Share
Due to popular demand (well, ONE of you, thanks Janelle!), I will share the recipe for rhubarb fritters today.
We were invited to our friends' home last night for supper and a swim. They are the friends I mentioned in the last post, the ones that we have made an annual tradition of eating a good batch of rhubarb fritters with.
It was a perfect evening at their place, always is. The sun shone warmly. We all had a dip in the pool and then delved into our burgers. While the kids had a second (and third...and fourth...and fifth) swim, the coffee was made and I began frying the fritters so that we could eat them fresh out of the fryer.
Mmmm. Fritters fresh from the fryer. There are no words.
There we sat. Icing sugar flying in any and every direction, as the fritters passed from bowl to mouth.The middle of the fritter, hot as lava. Sweet as, well, sugar. Tart as, well, rhubarb! Conversation came to a brief lull. We hunched around the our icing sugar infused fritters at the picnic table with the sounds of happy children in the background, the warm sun on our faces, good coffee in the cups and the familiarity of friendship long enjoyed. And fritters.
It isn't any friend that would sit around the picnic table with you, eating rhubarb fritters. But I think that when you've been friends with someone for so long, you stop needing to impress with culinary works of art, and you start to share many things of value - hearts, family traditions, trials. And, yup, we've shared all that with them.
I'd love to share fresh, hot fritters with more of you around the table. Anyone interested?
Here's the recipe, and, again, if you're going to make them, please share with a trusted friend!
Rhubarb Fritters
1 cup flour
1/4 tsp salt
1 1/2 tsp baking powder
1/3 cup milk
3 Tbsp sugar
1 egg
1 cup diced rhubarb (small dice please)
Combine dry ingredients; add the egg and milk as per muffin method. If the batter is really tight, add a small amount of milk to loosen slightly; texture should be roughly of a muffin batter. Add diced fruit. Drop by spoonfuls into hot oil, turn when brown. Drain. Dip in white OR icing sugar to eat!
P.S. I have changed the blog format. I just had to. How can one write a blog about tasty food on a bland background? I really don't have the hang of this formatting thing yet, but I think I like the change, for now anyway. Finding myself a little more every time I'm on here.
We were invited to our friends' home last night for supper and a swim. They are the friends I mentioned in the last post, the ones that we have made an annual tradition of eating a good batch of rhubarb fritters with.
It was a perfect evening at their place, always is. The sun shone warmly. We all had a dip in the pool and then delved into our burgers. While the kids had a second (and third...and fourth...and fifth) swim, the coffee was made and I began frying the fritters so that we could eat them fresh out of the fryer.
Mmmm. Fritters fresh from the fryer. There are no words.
There we sat. Icing sugar flying in any and every direction, as the fritters passed from bowl to mouth.The middle of the fritter, hot as lava. Sweet as, well, sugar. Tart as, well, rhubarb! Conversation came to a brief lull. We hunched around the our icing sugar infused fritters at the picnic table with the sounds of happy children in the background, the warm sun on our faces, good coffee in the cups and the familiarity of friendship long enjoyed. And fritters.
It isn't any friend that would sit around the picnic table with you, eating rhubarb fritters. But I think that when you've been friends with someone for so long, you stop needing to impress with culinary works of art, and you start to share many things of value - hearts, family traditions, trials. And, yup, we've shared all that with them.
I'd love to share fresh, hot fritters with more of you around the table. Anyone interested?
Here's the recipe, and, again, if you're going to make them, please share with a trusted friend!
Rhubarb Fritters
1 cup flour
1/4 tsp salt
1 1/2 tsp baking powder
1/3 cup milk
3 Tbsp sugar
1 egg
1 cup diced rhubarb (small dice please)
Combine dry ingredients; add the egg and milk as per muffin method. If the batter is really tight, add a small amount of milk to loosen slightly; texture should be roughly of a muffin batter. Add diced fruit. Drop by spoonfuls into hot oil, turn when brown. Drain. Dip in white OR icing sugar to eat!
P.S. I have changed the blog format. I just had to. How can one write a blog about tasty food on a bland background? I really don't have the hang of this formatting thing yet, but I think I like the change, for now anyway. Finding myself a little more every time I'm on here.
I like the new format. :)
ReplyDeleteI am going to go and get rhubarb tomorrow. I MUST make these this weekend. I LOVE rhubarb. Thanks! I would love to sit outside and share these with you someday!
ReplyDeleteAnd I would love to sit and share fritters with you, too, Janelle! If you ever end up back here, we have a few things that we need to eat. Together. Enjoy your rhubarb! And ease up on the cherries, ha ha!
ReplyDelete