Pictures don’t always tell the whole story. I’m pretty thrilled with the Ottolenghi-inspired Herb Fritters you see here. Brown and misshapen, I admit they’re not much to look at. That’s one of the problems facing food bloggers these days. If you want to reach a wide audience your food has to look extra-special scrumptious. Wrapping it in bacon works. So do colorful sprinkles and peanut butter swirls.
It’s true that peanut butter swirls look pretty and get loads of shares (especially when they are tied up in a bow), but they don’t always ignite the imaginations of the more mature palates among us. It’s kind of a Catch 22 because sites like Pinterest and Instagram have brought food bloggers together as a powerful community, but it has also played a part in limiting what defines good food on the web. Leaving delicious but less than gorgeous food un-loved and un-clicked.
That’s why I feel so sad for these delicious little fritters. Sure they look like hard brown hockey pucks. But they’re not, I promise you. In fact, these Herb Fritters – like all good fritters – are tender and fragile. The sort you have to handle carefully, turning them gently in the pan.
Fortunately, a pretty dip or a drizzle makes a welcome accompaniment for Herb Fritters. Bright green tahini has just the right bit of bling. Its hue is so vibrant it almost make these ugly ducklings, deliciously laced with currants and walnuts, ready for their Instagram closeup. GREG