Happy Memorial Day weekend! I hope all of you had a long weekend full of relaxing, great barbeque food and fun with friends and family! We stayed home, but had a chance to visit with friends we don’t spend a lot of time with. It’s been great catching up, and exploring some new spots around town! To finish up a delicious weekend, we made a recipe for the Food Matters Project!
There is no host this week, rather, it’s a Wild Card post- you can pick your favorite spring/summer recipe. We went a different route, and chose a FMP recipe which was already posted before, but we had not made it that week. It sounded delicious, we had all of the ingredients (when does that happen?), and wanted a side with our dinner.
To check what recipes Fifth Floor Kitchen has participated in during the Food Matters Project, take a peak here. Also, check out fellow FMP bloggers Memorial Day recipes:
Lexi's Kitchen: Watermelon Salad Keely Marie: Calico Beans Cooking Poetry: Raw Strawberry Cheesecake Meadows Cooks: Lentil Rice Chili Let's Cook & Be Friends: Chocolate-Cherry Panini & Tomatoes
Last summer we attempted fritters for a Food Matters Project recipe. They didn’t turn out as expected, but a cook can never give up (try, try, try again!). This was a fast recipe, although it does involve a bit of frying- so it’s probably not the best for a mid-summer recipe. But DC’s weather was a bit gloomy today, and cool enough to keep our windows open- so I figured this would be worth a shot! We served these fritters with a Greek Salad, a more flavorful option to a slice of bread! Check out how other FMP participants made this Sweet Potato and Corn Fritters with Thai Dipping Sauce recipe (back in November!).
Potato & Corn Fritters
Adapted from: The Food Matters Cookbook (page 88)
4 medium potatoes, grated & squeezed dry
1 cup corn, defrosted
1 jalapeño, finely chopped
4 green onions, finely chopped
1/4 cup chopped cilantro
1 large egg
1/3 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
In a medium bowl mix together the poatoes, corn, jalapeño, green onions, cilantro, egg, flour, salt and pepper. This can be done ahead of time and refrigerated for a couple of hours before cooking.
Pour about 1/8 inch of oil into a large skillet over medium heat. When the oil is hot, drop about a 1/4 cup of potato mixture into the oil and allow it to spread out. Cook until golden brown, then turn once and cook again. Both sides should be cooked in about 5 minutes. Serve hot, or at room temperature. We recommend frying these in batches (of about 2-3), so the pan does not get too overcrowded.