Brunchy Glory |
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by Tamar Fox, November 12, 2007 |
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The great thing about these fritters--which I found in a Williams-Sonoma cocktail party cookbook, and then adapted--is that you can make both the sauce and the fritter batter the night before and just fry up the fritters in the fifteen minutes before your guests arrive.
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Tamar Fox has an MFA from Vanderbilt University in Nashville, but she still doesn't like sweet tea. Born and raised in Chicago, she's also lived in Iowa City, Dublin, Oxford, and Jerusalem. When she's not rocking out at honky tonks she teaches More... |