Someday I should photograph my recipe binder. There are magazine cut-outs, computer print-outs, Whole Foods fliers and cardboard pieces torn from boxes. Inside the binder was the recipe for these corn fritters, a dish I’ve been wanting to make for what seemed like eons. Knowing I had some leftover frozen corn kernels occupying my freezer and knowing I had the apartment to myself, I thought it was a good time to cook a proper meal and take some photos of my work after eating out so much lately. But before I started, I realized I wanted to make some changes to the recipe.
* Nixed green onions (had none)
* I used 1% milk (it was what I had)
* I was ½ a cup short of the 1½ cups that was required, but it didn’t affect the fritters for the worse
* Instead of mayo, I used the same amount of nonfat Greek yogurt for the aioli. I wasn’t about to buy mayo for 3 tablespoons; plus, it was healthier!
* Garlic power instead of garlic cloves. No biggie.
* I sprinkled, a dash of salt, pepper, basil leaves and garlic powder on the tomatoes, and baked them for 20 minutes. An hour and a half? Yeah, no time for that.
And to top it off, I didn’t stack the fritters and fill them with arugula and prosciutto as the recipe picture does. Instead I ate mine like pancakes with the tomatoes, aioli and sliced avocado on the side. It was a wonderful way to feel like I was eating breakfast food without losing that dinnertime savory flavor. (Not surprising considering Cooking Light lists it under breakfast recipes!)