Fritter follow-up: Pizza fritters

Fry-mania has overtaken us!!

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Okay, I know I said I was going to stop frying things, but the day after I made all those fritters, James came to me with one of his Evil Food Ideas™: What about PIZZA fritters?

He was Sooooooo cute, with his almost-guilty entreaty.

You just know I had to make them, don’t you?

Just make a batch of the fritter batter (without cinnamon, but leave the sugar in; they brown better that way) and, optionally, add 1/4 cup Parmesan cheese and 1 clove of garlic, minced, into the batter. (James preferred it with the garlic and cheese; the kid and I preferred it without.) Then toss in a cup of your favorite pizza toppings, diced fairly small. We used a mixture of salami, mozzarella, bell peppers, onions, and roasted/marinated tomatoes.

On a few of the fritters, the cheese melted out and mucked up the frying oil a little, but it was easily removed, and I imagine that pan-frying these would eliminate that problem.

Alongside, I served roasted veggies: broccoli, cauliflower, and kohlrabi, which when roasted reminds me a lot of roasted radish or turnip.

Dessert was pear fritters: no cinnamon; cubed pear (from one large bosc pear, unpeeled). Yumma.

Anyway, they were frighteningly good, and now, I swear, I’m done frying for at least a year. It may take most of that year for my house to stop smelling of grease.

Tomorrow, something a bit lighter. I promise.

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

1 thought on “Fritter follow-up: Pizza fritters”

  1. Your experience reminds me of when my mother got into a groove of making fruit cake after fruit cake. She experimented with different dried fruits and nuts…it was crazy because I’m not sure who was on the receiving end of all these cakes! Not us girls!

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