Brunch (not entirely) fail.

You might not realize this, but in addition to pickling everything in sight, I’m also a big fan of turning things in fritters – you know, shred it, add flour, baking powder, seasonings, egg & milk and fry it up in a nice little patty presentation.
Latkes are essentially fritters. Squash are excellent fritters and we eat corn fritters weekly during the summer, when I buy corn on the cob by the gallon. You can make a meal of corn fritters, adding some cheese and bacon bits to them….
I’ve been experimenting with spaghetti squash lately. I like it, but serving it in lieu of pasta with some sauce, especially a red one which is supposed to be healthier than say, a cream sauce, gets kinda old kinda quick to me. (That may be my next experiment with it now that I think of it – a spaghetti squash alfredo dish, because I like to mix my healthy with my not so healthy, everything in moderation you know, including moderation.)  I made a wonderful little casserole with spaghetti squash a few weeks ago, combining it with ricotta and spinach that went over well.  I had a squash in the fridge I needed to use up, so I threw it in the oven Saturday evening.  As it cooked, I thought how it might be very well suited for fritters – after all, it’s naturally shredded.  I mean, hello, it’s just asking to be frittered, yes?
For various reasons, the spaghetti squash fritters got bumped to brunch Sunday morning.  I added about half a finely diced onion, a few minced garlic cloves, finely chopped parsley, salt, pepper, baking powder, flour, beaten eggs and milk. 
I wish I had photos of lovely golden brown fritters to show you, but for the most part, they turned out looking exactly like that batter there.  No matter how much flour I added to absorb the liquid, the batter remained exactly that liquidy until cooked. Honestly, all that liquid did in the frying pan was turn solid.  They were edible – I think the spices is what made that so – but they didn’t look pretty.  I may have added one too many eggs.  I may have added too much milk.  I may have not fried them in enough oil. It may have been A, B, C or D: All of the above.   At any rate, my grand inspiration to share a delightful new way to enjoy spaghetti squash was most certainly not realized. Sigh.
That’s the thing with experimenting in the kitchen – even the best cooks have failures. Sometimes that’s just the way the cookie crumbles.  Or the fritter fries….

4 thoughts on “Brunch (not entirely) fail.

  1. Lesa says:

    I know what you mean! Recently I made a recipe using a commercial bread product one often finds in the cooler section of the grocery store. I know better than that! The resulting Italian open-faced sandwich was gummy in the extreme. After it went into the trash can, I bumped up the accompanying salad with more veggies,etc. But what a waste that bread was…I hate that!

  2. Marie Fisher says:

    As I read, I was preparing myself to do that thing I seldom do–cook. Mmm, squash fritters. Yum. My mouth is watering. Sounds fabulous. And sounds like something that my anti-veggie hubby might even eat. I. Can. Do. This.

    Then, no recipe. Oh, well. I guess that I am truly not meant to cook. That was quick and easy. Almost got me there. Whew. Thanks!

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