Long gone are the winter coats and heavy boots; beautiful summer dresses and cute sandals take their place. A plethora of summer vegetables-fresh corn, fill the grocery store bins. There is nothing like sweet, summer corn, so I made a dinner of steamed fish and corn but had three ears of corn left over! A single person's dilema, what to do with all these left overs? Corn fritters come to mind. I reminisce about all the different types of fritters I ate as a young child. Scallion, codfish and plantain fritters made me the happiest especially when made by my parents; these memories made me yearn for piping hot fritters. I did not have scallion, codfish or plaintains but used the left over steamed corn to make my fritters. Improvisation, a cooking skill that I am honing is thwarted by my cookbooks, hence I found a recipe for corn fritters and made the batter in fifteen minutes. I made a batter for about four people and fried the fritters until golden brown. My dilemma with cookbooks, the recipes are usually written to serve at least three people, but I resolve to eat the fritters over a period of mornings. Fritter nostalgia curbed and an appetizing breakfast here I come!
