I have no shortage of ways to use the last of the sour cream or yogurt as it drifts past its expiry date (provided it’s not growing tiny Muppets on its surface, yes) – I stir it into pancake, waffle, muffin and banana bread batter, or make scones… I make green sauce or toss it in the freezer. But ladies and gents, we have a new contender… these tiny, tender fritters I came across in the great Edna Staebler’s Food That Really Schmecks (if you’re Canadian, you may remember it) – and though I didn’t think I needed a go-to fritter in my repertoire, it turns out I did. They’re light and tender, not as heavy as most cake doughnut holes. And did I mention you can stir them up with a fork? And then drop by the the small spoonful into about an inch of hot oil to make fritters that are about a million times better than any Timbit. They remind me ofContinue reading
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