When You Mess Up a Recipe
You look for ways to repurpose the food. One internet cook was looking for a way to make slow cooker mac and cheese. For busy families who love their mac and cheese, this could be a helpful weekday recipe. What she got was a mess. Burned on the outside and kind of mushy on the inside, she stuck the whole mess in the fridge while she thought about it. The next day, she took the salvageable bits, threw in some butter and more cheese and microwaved it. What came out of the microwave wasn't up to her usual standards, but it was edible.
To repurpose food, you need to think about what went wrong. Recently, I was making a new dessert recipe for corn fritters rolled in powdered sugar. Don't you just love corn fritters with a good bacon, lettuce, and tomato sandwich? I got my ingredients out and started to work on the recipe.
Years ago, I had a great recipe for corn fritters, but it has been lost in the sands of time, so I thought that I could whip up a new recipe. Stirring and mixing, I put together what looked like a good batter. I combined canola oil and coconut oil in a heavy skillet and started to fry. The fritters fell apart and the oil started boiling higher and higher. I saw that wasn't working, so I pulled the pan off of the burner and cleared it out. The fritter crumbs and oil went into a sturdy nut can. The pan was wiped out with paper towels, and I went back to the recipe design.
Analysis showed that there wasn't enough flour in the recipe, so I added more cornmeal and flour mixture. It still didn't seem like enough, so I threw some more of the mixture at the bowl. Then, I added still more cornmeal and flour to the batter. More oil went into the pan, and I was ready to fry again.
These fritters held together, but came apart when they were turned. Of the 10 corn fritters that I made, 4 came out okay, and the rest went into the can with the first mess. Obviously, this is not a recipe that I want to share with readers!
I hate to waste food, so I was challenged to find a way to save a whole bowl full of corn fritter batter. I got my trusty large iron skillet out and sprayed it with cooking spray. Then, I poured the batter into the pan and shoved it into the oven at 400 degrees F. Would this batter be better cornbread than it was fritters?
I just pulled the cornbread out of the oven. Indeed, this fritter batter made a decent cornbread. The crumb on the outer crust is lighter, crisper, and crunchier than my usual cornbread. It is sweeter than the cornbread that I often make, but I am happy with how it looks and tastes. Now, I have cornbread for the mess of collard and mustard greens that I'm making tomorrow, and I saved a whole bowl of batter! What could be better than that?
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