Just because we are camping, doesn’t mean Natalia is eternally rubbing sticks together to make fire and provide for her family, caveman-style. I mean, it is a vacation, isn’t it? And a vacation to me means a judicious blend of rustic roughing-it at the campsite and delightful forays into civilization, where other people — preferably terrific local chefs — bring me my food and provide me with cloth napkins in exchange for my credit card.
Corn fritters with zucchini and onion
So while camping at Hither Hills State Park last week we forayed to fishbar, where executive chef Jennifer Meadows (click here to learn about her and her experience on Chopped) serves up local goodness in clean and inventive ways. When we arrived –late of course — my parents — who always get a cottage of some sort nearby the campsite and were therefore bathed, fragrant, well-dressed and on-time — were already there, noshing on some corn fritters (because they knew it would be a while before we turned up). We all loved those fritters.
I wish I had a better photo of the fish tacos. They were love-ly!
I could have probably asked for the recipe, but that would be too easy, wouldn’t it? So here is my take on corn fritters — which helped use up a couple of cooked ears of corn and half a zucchini and a few other items in my fridge that needed gainful employment. Continue reading
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