When it comes to kitchen appliances, there are some that are great to have for all kinds of cooking, and others that are more or less situational. A Panini grill, for example, is great for people who like Panini sandwiches, but for people who crave a Panini just once in a while, it doesn’t make much sense to spend money on a Panini grill. However, other items like hot plates, griddles, and rice cookers are useful for a wide range of dishes and can be used for several meals.

Hot plates are great for keeping food warm when it’s fresh out of the oven, and can also be used to cook on the side when the stovetop is occupied. Griddles are ideal for all kinds of breakfast foods, and can also be used to cook hamburgers, porkchops, and even stirfry. While a rice cooker might seem like it has a singular purpose, most rice cookers can also function well as steamers for cooking fresh vegetables and even freezer vegetables. In addition, there are so many dishes that require rice, a rice cooker is overall great to have around the kitchen.

The word “fritter” can mean many things to many people. For a New Englander, a delectable apple fritter might spring to mind. In Southeast Asia, on the other hand, a scrumptious yam prepared in a wok might be more typical. In any case, fritter is a blanket term for a food that’s dipped in batter and then deep-fat fried. It goes without saying that almost any foodstuff can be made delicious via this method, although it should be used in moderation. Try the following recipe for crab fritters - it should appeal to Pacific Northwest diners as well as those with a Southern sensibility.

Ingredients:
6 ounces crab meat
1 egg, whipped with water
2 Tsp. extra virgin olive oil
2 Tsp. margarine
1 clove garlic, minced
½ cup flour
½ cup skim milk
1 tsp. sherry
1 tsp. paprika
¼ tsp. cayenne pepper
flour (additional)
bread crumbs

Directions:
1. Cook green pepper and garlic in margarine and EVOO in saucepan until tender. Add milk, stirring until thick.
2. Shred crab, adding sherry, cayenne pepper, and meat to pan. Allow 2 hours for chilling.
3. Form crab into small balls with a 1-Tsp. scoop. Roll them in flour and dip in mixture of egg and water. Roll in crumbs and refrigerate until ready to serve.
4. Fry 3 or 4 balls at a time in one of your cast iron deep fry pans until they are browned to satisfaction, and enjoy.