Whole Grain 5-Corn Fritters
Michael Holleman, Director,
Indian Harvest Specialtifoods, Inc.
Association. “Personal chefs are being
asked to supply more beans and grains,” she
says. “We’re using a lot of farro, bulgur and
quinoa. And, instead of serving vegetables
and starch separately, we are combining
them into vegetable salads and other dishes,
such as quinoa with lemon and spinach, and
orzo with saffron and asparagus.”
Yield: 176 (2-inch) fritters)
1 bunch cilantro, chopped
Canola or peanut oil, as needed for frying
Ellie Basch, chef/owner of Savor, a
Richmond, Va., breakfast and lunch spot,
would never take potato salad off her side
dish menu. But the old standby shares the
limelight with a variety of contemporary
vegetable/starch dishes, such as a salad
made with red quinoa, roasted butternut
squash, carrots and chopped Italian parsley.
Basch also offers a rotating selection of
vegetable side dishes, including marinated
carrots with orange juice and tarragon,
marinated zucchini with Moroccan seasoning
and white wine vinaigrette, and roasted
veggies such as broccoli or cauliflower.
2½ cups chicken or vegetable stock
8 oz. Indian Harvest Whole Grain
2¾ cups all-purpose flour
2¼ cups rice flour
1¼ t. baking powder
1½ T. kosher salt
1 T. + 2 t. ground coriander
1 T. + 2 t. ground cumin
1 t. white pepper
2 t. freshly squeezed lemon juice
5 eggs, lightly beaten
3½ cups water
¼ cup minced garlic
1 qt. (about 6 cobs) fresh corn kernels,
2 bunches scallions, green parts only,
1) Bring stock to a boil; stir in Whole Grain
5 Blend. Reduce heat, cover; simmer 30-
35 minutes. Remove from heat. Cool.
2) In large bowl, sift together flour, rice
flour, baking powder, salt, coriander, cumin
and white pepper. Add lemon juice, eggs
and water; beat until smooth. 3) Stir in
garlic, corn, Whole Grain 5 Blend, scallions
and cilantro. Mix well. Chill. 4) Drop batter,
1 T. at a time, into hot (about 375°F) oil
in fryer; cook until golden brown, about
2 minutes. (Fritters can be flipped to
obtain a more even browning after 1 minute.)
Remove fritters from fryer. Serve with
sweet chili sauce or aïoli.
of sautéed seasonal mini vegetables and
served them with garlic mashed potatoes.
The role of side dishes is becoming
increasingly important. Basch, who also
does catering and opens Savor for a once-a-month Friday wine dinner, believes they
should complement the main course. If that
main course is meat, the side dish should be
vegetarian. And, in today’s world, “it’s important
to include a gluten-free offering,” she says.
couscous crunch, curried egg salad,
spiced fruit cup, fresh fruit and assorted
chips as side dishes.
The increasing popularity of vegetables was
no surprise to chefs responding to the NRA’s
2010 What’s Hot survey. They ranked braised
vegetables in the No. 2 spot and steamed/
grilled/roasted in the No. 4 spot for side dishes.
A popular side dish at the restaurant is five-cheese macaroni and cheese. “It has the big
flavors people look for.” Carey says.
The National Culinary Review | January 2011
An out-of-the-ordinary selection of side
dishes can be found at Wicked-wich, a
sandwich shop in downtown Cincinnati.
Owner Steve Carey, who also is executive
chef for the Gilkey Restaurant Consulting
Group in Sammamish, Wash., menus
apple/cheddar slaw, pecan/cranberry
slaw, edamame/wheat berry salad, celery
While sandwich shops often feature cold
vegetable salads, diners eating a full, more
upscale meal look for hot side dishes. Chef
Chris Meaker is a principal of Lemon Bar in
Dallas, owned by Jast Partners, LLC, and
is one of Carey’s clients. To accompany the
restaurant’s salmon with vermouth and garlic
butter, Carey and Meaker developed a medley
Oven-roasted and pan-roasted
vegetables, especially, seem to be
capturing chefs’ attention. Carey likes
to roast baby carrots and potatoes.
Butternut and other winter squashes
also are popular candidates for roasting.
Potatoes, in particular, lend themselves to
roasting, and many chefs, like Basch, are
preparing them that way. But, she says,
“Mashed potatoes are still big. They will
always be a standby.”