These crunchy cornmeal morsels are nothing short of fried perfection.
Just like the state fair, minus the crowds.
Easy to make, impossible to stop eating.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.