A series about foods we miss and our quests to recreate them.
In elementary school, back in the 70s in Tempe, Arizona, one of my favorite meals was something called Farmers Fritters. On Friday nights, our mother whipped up a batch of the thin, crisp, tangy-sweet cottage-cheese pancakes, which were actually more like little crepes. She used to put her huge rectangular electric skillet in the middle of the table, and my sisters and I sat around it while she made fritters in batches, sliding them around onto everyone's plates.
While we ate these fritters with homemade applesauce and huge puddles of Aunt Jemima syrup, we sometimes told stories, [...]