Fritter Quotes

“Today I've prepared a dish I'm calling 'Sea Bass of Three.' The first is a citrus ceviche with yellow chilies and a hint of preserved lemon, to be eaten with plantain crisps on the left of your plate."
Even from her vantage, Penelope could see Elijah had molded the ceviche into a vague fish shape that pointed to the center of the plate.
"Next, in the center, is a pan-sautéed fillet of sea bass coated in chili de árbol, and paprika potatoes sliced and arranged to resemble fish scales," Elijah continued.
Penelope's mouth watered at the sight of the fillet, which looked perfectly crisp and very much resembled a small fish. It again seemed to point to the third and final part of the dish, thanks to the way he'd arranged it all.
"And for the final phase, you have a sea-bass-and-cod fritter with fresh coriander leaves, serrano chilies, and a pineapple, chili, and lime foam."
The queen and the princess nodded and started to eat the ceviche.
"Will you explain what you've done with the samphire?" Lady Rutland asked, pointing to the green seaweed that resembled very thin asparagus spears.
"The samphire is meant to symbolize the sea, just as the pineapple foam is meant to suggest sea foam. I sautéed the samphire in a spiced butter," Elijah replied.
Penelope grinned from her seat behind the Minstrels' Gallery's open door. He'd almost made it look like the fish (especially the potato-scaled fillet in the center) was still swimming in the sea. From what she could see, he'd dotted the foam in strategic places on the plate, including near the ceviche, so one could take a bite with a plantain crisp and the foam, or try it plain.”
― Jennieke Cohen, My Fine Fellow

“Kenny. You've got the Moroccan carrot salad done, but where are we with the brussels sprouts?"
"Everything is prepped. We just need the sprouts."
"Good. Go ahead and start caramelizing the onions for the goat-cheese toasts, and then get the bacon going---just be sure to undercook the bacon. It'll cook the rest of the way in the oven."
"Yes, chef."
"Clementine, can you take over the grilled crudités? We need to get them chilled by five."
She nodded. "Yes, chef."
"Excellent. I'll start prepping the butternut-squash fritters," I said, rolling up my sleeves. "And then the mozzarella poppers. Let's get to work."



I was elbows deep in fried mozzarella and crispy-edged butternut-squash fritters when my brother and boyfriend finally arrived, wet and bedraggled, at the kitchen door.
"I have dates," Nico said, holding the crate aloft. "Dates and brussels sprouts."
"It's about time," I shot back. "You've been single far too long."
"I'm going to get cleaned up," he said, "and then I can relieve you."
"Take your time," I replied honestly. "I've got everything under control."
And I did. The fritters were done and in the warming oven with a cake pan full of water in the rack below to keep them from drying out. I'd made up the mozzarella poppers by breading the rounds of buffalo-milk mozzarella with batter and panko crumbs before deep-frying them in batches.
It had felt good to work with my hands again, good to do something other than managerial work. I cast a longing eye at Clementine's pavlovas, the baked egg whites topped with quartered figs. There was something soothing about working with egg whites, the frothy pure-white shade they became when whisked.”
― Hillary Manton Lodge, Together at the Table

“I picture the customers pressing their faces to the display window outside to look at quibes, pastéis, and codfish bolinhos. I listen for our old stereo alternating between static crackling and forró songs swelling with melancholy accordions. I search for the tangy scent of ground beef simmering in a clay pot ready to turn into coxhina filling.”
― Rebecca Carvalho, Salt and Sugar