Frittering away summer

Veggie Fritters pretty much any way

I waxed poetic the other week about how I don’t want to cook in summer, so I would be recipe testing and sharing no-cook recipes. AND INSTEAD I HAVE BEEN DEEP IN COOKING AND SAYING ‘Screw it, it’s hot grill/girl/too hot for anything summer’. And this week, I have been playing with the magical world of vegetarian fritters. Sometimes vegan, sometimes not. But always a slew of vegetables into a fast and furious fritter.

What I love about fritters? Other than everything? Because…Seriously…Give me a vegetable fritter over pretty much anything, anyday. But the key thing here? My child loves them. I love them. And they are speedy as all get out. Like…Even in the heat of 90+ degrees, in a house with zero air conditioning, I can comfortably make a fritter because it’s ONE burner and about 15 minutes of hands on cooking for a boatload of fritters.

BUT before I dive into ‘the fritter anything anytime’ deep dive. I NEED YOUR HELP!
SO!

Quick question….Which of the following three topics for a cookbook would float your boat more? (I have one that is totally and utterly written, it’s pretty…French forward, which shouldn’t be surprising, and I am playing with TWO different topics for my next one…)

NOW! Onto the fritters. Because you’re never frittering anything away when you make fritters. (And yes, the rest of this post is….paid. This is a reader supported publication, after all!)