The Fritter Monster/ by Kat Gibbons, Palace Line Cook
I ate an embarrassing amount of potato fritters at work last night. I ate so many, in fact, that I figured they were good enough to blog about. For me, working pantry has turned into an opportunity to carbo-load. Chef Brian Walczyk mixes mashed potatoes, Beecher’s cheddar, and eggs, then rolls them into little potato croquettes, breads them in panko, and fries them. Walczyk is a firm believer in the power of the fryer- and the cooks support him. Served alongside cold and creamy caraway onion dip, these little napalm hot potato bullets serve as a delicious “lite” snack after a long night at work. The fritters are salty, crunchy, and delicious, and to answer your question: Yes I would eat the onion dip with a spoon.
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