we’re having a heat wave in seattle! which is awesome in almost every way…except for the whole trying-to-figure-out-what-to-make-for-dinner-without-turning-the-oven-on thing.
friends, i have a full-blown fritter obsession. since i started this food blog, we’ve made beet fritters, chickpea patties, corn fritters, potato latkes, quinoa cakes, sweet potato latkes, vegetable pancakes, and zucchini fritters – and we’ve enjoyed all of them. but we’ve never made any fritters with millet. so when i saw this recipe, i knew we had to make it asap.
one of my close friends gifted me the smitten kitchen cookbook (thanks, lis!) waaay back in november, and i’ve been trying to decide which recipe i should begin with ever since then. does this happen to any of you, dear readers? when gifted with an amazing cookbook, i often suffer temporary paralysis, wherein i can’t decide which recipe to make first because they all look so delicious. so the cookbook just sits, often open, on my nightstand until i finally pick the first recipe (this happened with both of the cookbooks from 101 cookbooks, plus the moosewood cookbook). or maybe it’s just me?
friends, let’s take a moment to discuss one of my favorite foods: savory pancakes. from fritters to pancakes to latkes, the savory pancake is my go-to weeknight dinner, and a great way to make a quick, vegetable-heavy meal that is delightfully crispy on the outside (in case you’ve missed some of my previous posts, this list of links will catch you up: chickpea patties, corn fritters, potato latkes, quinoa cakes, sweet potato latkes, vegetable pancakes, and zucchini fritters).