2 responses to “Late Summer (or Early Fall) Vegetable Fritters”

  1. Thomas Marzahl

    This may sound like I’m being ignorant… and I’ve cooked for decades… but when you write cornmeal does that mean just regular medium-grind cornmeal? I use stone-ground/coarse cornmeal and flour for cornbread and the coarse stuff for polenta… if I can endure the long cooking time.

    But what would be best in this case?

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