cornmeal pickle fritters

i don't really think i need to say anything else besides this: pickle fritters. just go freaking make them now. they only lasted 5 minutes when i showed up with them at a bbq.


cornmeal pickle fritters
adapted from epicurious

• 1 large egg, lightly beaten
• 1 cup milk
• 1 1/3 cups yellow cornmeal (preferably stone-ground)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• a bunch of chopped pickles (a bunch is the technical term)
  
• vegetable oil for frying
  

• whisk together the egg, milk, cornmeal, baking powder, salt and pickles
• heat a generous amount of oil in a pan over medium high heat. when the oil is hot, drop batter (amount depends on how large you want your fritters) and fry on both sides until golden brown.
  

brunchalicious

i LOVE brunch. it's my favorite meal of the day. i don't care how cliched it is or how many sex and the city episodes mention it. it's perfect and new york has perfected it. where else are the streets deserted before noon on a sunday and then instantly flooded moments after? since everyone is freaking out about the economy (including me), i've been making a concerned effort to cook it more at home and eat it out less.

i've recently jumped on the corn meal train thanks to a friend's brunch cooked at her place (see picture above). last week she made cilantro and onion corncakes, which were basically hush puppies cooked in a pan rather than deep fried. she served them with black beans, scrambled eggs, cheese, guacamole and salsa. they were awesome and inspired today's cornmeal pancakes.

corn meal pancakes

pancakes:

• 1/2 cup flour
• 1 cup cornmeal
• 1 sugar
• 1 teaspoon salt
• 1 egg, lightly beaten
• 1 cup milk
• 1 tablespoon butter

topping:

• 2 containers plain or vanilla yogurt
• 1/2 cup maple syrup