June 13 2010 Japanese Food Newsletter
Fritters make great appetizers or light meals. Any minced meat, seafood or vegetable can be made into fritters. Americans are acquainted with sweet fritters that are like a type of doughnut, but I love savory fritters. This week’s articles include two of my favorite fritter recipes: Shrimp Balls and Curry Carrot Fritters. I also love corn fritters (one that is fluffy and another that is crispy) but those recipes will appear later this summer, so be patient!
Curry Carrot Fritters Recipe
A terrific way to use up a lot of carrots, these golden fritters with a hint of ginger and curry are a favorite. This makes a lot which is good for party appetizers. Eat hot or cold, plain or with some Japanese mayonnaise.
Shrimp Fritters Recipe
My mother and aunts always fried these yummy shrimp balls and no one could get enough.
Ground Beef Korokke Croquettes Recipe
Kid-friendly korokke can be eaten hot or room temperature which makes this a good addition to bento or lunch boxes
Your Japanese food phrase of the week: “Pikunikku ni ikimashoo ka?” (pee-koo-neek-koo nee ee-kee-mah-show kah?) Shall we go on a picnic?
I say this often!
"If it looks like a duck, walks like a duck, talks like a duck, it probably needs a little more time in the microwave." — Lori Dowdy
"Give a man food, and he can eat for a day. Give a man a job, and he can only eat for 30 minutes on break." — Lev L. Spiro
Until next time...
BellaOnline.com Japanese Food editor
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