And by “it,” I mean Philly Cheesesteaks. There were, however, a couple of improvements this time around. First, we had fresh peppers – both red and green – to add to the sautéed onions.
Second, we decided to dice the “cheese” and stir it into the steak and pepper mixture before piling it onto fresh baguettes. And third, I made corn fritters to go with the cheesesteaks. Remember that corn salsa I made for the torta salads? Well, I stirred it up with some flour, baking powder, eggs, butter, and milk and dropped spoonfuls of the stuff into hot peanut oil.
When they came out of the oil, they looked like this:
The batter was actually a little runnier than I would have liked – I’m going to use less egg next time. As a result, they weren’t terribly crispy, but the flavor was fantastic! Corn, onions, peppers… what’s not to like? And they made a smashing side dish to the cheesesteaks.
Originally published on Croque-Camille.