Vegetarian Cooking- Recipes, tips and fun!!

Corn Fritters

From Claire's Corner Copia Cookbook

Kids love this!

Corn Kernels from 3 ears, or one 10 ounce box of frozen kernels, thawed
1 cup unbleached flour
1 teaspoon baking powder
Salt and pepper to taste
2 beaten eggs
1/2 cup milk
1 teaspoon olive oil
a bit of oil for frying

Cook the corn in boiling water for three minutes, until crisp-tender. Drain and set aside. In a bowl, whisk together the flour, baking powder, salt and pepper. In a separate bowl, whisk together the eggs, milk and olive oil until blended. Pour the liquid ingredients over the dry ingredients all at once. Mix with a spoon until combined. Stir in corn.

Heat the oil in a large skillet over medium heat. The oil is ready when a pinch of batter dropped in quickly rises. Drop heaping tablespoons of batter into the oil. Do not crowd the skillet or the fritters will be greasy. Cook each side until golden brown. Drain on paper towels or newspaper.

This recipe is from one of my first veggie cookbooks, The Apartment Vegetarian Cookbook . You might be able to find this book somewhere used. This recipe is really, really good and it deserves to be preserved!

Herbed Cheese Millet Casserole

2 small servings (doubles well, though)

1 tablespoon butter
1/4 cup raw millet
1/4 teaspoon salt
1/2 cup water
1/2 cup grated cheese
1/2 - 1 teaspoon dried sage
2 tablespoons butter
2 tablespoons milk

In a saucepan, melt a tablespoon of butter. Saute the millet until it turns a bit brown. add salt and water. Bring o a boil, then lower heat and simmer until millet is tender, about 25 minutes.

Meanwhile, make the cheese sauce by 2 tablespoons of butter in a saucepan. Add milk, sage, and grated cheese.Stir over low heat until melty - or microwave it to avoid burning. Stir in the cooked millet.

Turn into an oiled casserole and bake at 350 for 15 to 20 minutes until it begins to brown on top. Or, refrigerate until close to mealtime, then bake for about half an hour.