This past Friday, we resumed our weekly dinner get-togethers. On the menu this time were corned beef Reuben sandwiches (which Max claims are vastly superior to pastrami Reubens), a giant bowl of German potato salad, and lemon-yogurt fritters.
The sandwiches, while tasty, are not all that novel or exciting to write about - we didn't do anything innovative with their design - so I shall refrain. I would love to be able to tell you how the potato salad was made, since it was really good, but Max bought it from the deli (and I don't even know which deli), so I have no idea how they made it.
Ergo, you get the fritters. (Which sounds like some sort of disease or nervous condition, actually, but whatever.)
Tom snagged the recipe from Orangette, which he followed in all but the details of presentation. Rather than dusting the finished fritters with powdered sugar, we sprinkled them with cinnamon and sugar (and, in Demetri's case, a bit of cayenne pepper). They were so light and fluffy and delicious, with a slightly crispy outer shell. We determined that they still could have done with a bit more lemon flavor (it was rather subtle, and they smelled more lemony than they tasted), so next time we will add some lemon zest to the batter. Overall, though, they were most excellent. :)