Blog Flog: Blueberry Corn Fritters
As happens every year, I get into the habit of frying things during Stampede week, when I’m obligated to make at least one batch of corn dogs and mini donuts. For weeks after, I start seeing everything in the kitchen as potential for the deep-fryer – could it be battered? will it be crispier fried than roasted? I’m often asked what to do with the oil once I’ve used it, and the answer is: I use it again, and again (so long as I’m not cooking things that flavours the oil, like fish) and then once I’m in the habit I refresh the oil and the frying pot sits on my stove and gets used for much of the summer. When you think about it, it beats turning the oven on when it’s 30 degrees.