Fat Turnip Fritters
We swung by Fat Turnip Farms to fetch some veggies today. The season is winding down, but they still have some great corn & peppers, potatoes, onions, and, of course, pumpkins. Saw someone comment on their page this week that they made corn and poblano fritters & thought that sounded like a capital idea. I've never made fritters of any sort before. After a bit of research, I realized that it's far from an exact science. But I did glean that you want a pretty thick batter, and if the corn's too wet, they're likely to fall apart. The amount of flour varied greatly, but most recipes were about a cup of flour, two eggs, and a teaspoon of baking soda as the base. Probably the most helpful recipe was one that showed what the batter should look like before you add the corn--pretty tight, but smooth. While my inclination was to try to modify for less-doughy, thinner fritters, I opted for a middle of the road approach as a baseline. They held together and cooked up well-...