6 minutes ago
Thursday, February 9, 2012
File this one under: "Recipe Rescues".
I made Nigel Slater's recipe for Carrot & Cilantro Fritters from his beautiful book, Tender, a Cook & His Vegetable Patch. Every time I looked at the photo in the book, my mouth started to water.
I followed the directions to a T, but added a little less cream, since my instincts said 2/3 cup of cream would be too wet. Even with less than that amount, the batter was a big wet mess.
I started frying the lovelies in a nonstick skillet as instructed, and noticed they were falling apart as I flipped them. I know fritters can be tricky.
Maybe it needed another egg or more flour? I read thru the recipe again, then went on the internet to see if anyone tried them, and 2 commenters said how great they were, so I couldn't figure out what I was doing wrong.
I was able to turn out 4 decent fritters, but what was I going to do with the rest of the batter? (That was a lot of work grating all those carrots).
My instincts said throw in 2 more eggs, more cilantro and some grated Parmesan. I dumped the rest of the batter into the well oiled skillet. A carrot frittata is what I was going for.
I cooked the pan on medium heat in the oil for about 6 minutes, until the sides were firm and the eggs were starting to get firm.
Placed it under the broiler for 2 minutes to brown the top, then slid it out of the pan and sliced it into wedges.
This turned out to be a happy accident. The taste was fantastic! The day was saved and the world was right again.