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Awesome! This spice of the Fortnight thing doin work

Fritters look awesome!

Those fritters!

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Those fritters!

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Those things look bangin', MD.

We have had the chicken before (wife's recipe) and it is very good. I like it best with boneless/skinless thighs and these were all we had. Other than dealing with the bone on a sauced thigh they were first rate.

The fritters were interesting. Here is a story about them. We have been making them for years without the Garam Masala, the chick peas and green onions, instead adding a little yellow mustard and some Lawry's garlic salt. (Mashed up eggplant, yellow mustard, egg, shallot, Lawry's, flour, salt and pepper)

Done this way, they taste a lot like fried oysters.

Regardless, they would be a great vegetarian dish if I could figure out how to make them minus the egg that helps them to bind together.

They were good with garam masala and would have been good with curry spice too.

The egg plant would have been good as a baked casserole (minus flour) served over rice. There are recipes for that eggplant casserole dish, but I can't remember the name (something like "BaBa Baba Ramma Jamma Masala Flippy De Do Waaah: -or something like that).

Not Baba Ganoush - just an unsuccessful attempt at humor using the entire nation of India and their ancient language of Hindi as the brunt of the joke, while trying to add in the Old Alabama football cheer that the bear was so fond of hearing.

Total failure I guess. Oh well....

Did the garam masala result in an improvement to the recipe? Would you use it again?

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Did the garam masala result in an improvement to the recipe? Would you use it again?

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Red, the changes made it a different dish, with hardly any similarities to the old fritter.

The old fritter had the taste of eggplant with mustard and garlic and to us a taste that reminded us of oysters.

The new fritter had an eggplant taste with garam masala, garlic, onion ad chick pea. The fritters looked pretty much the same, but the result was totally different.

We try to not eat a lot of fried foods (deep fried in oil) and stay very selective on what we choose to fry, since we don't do it very often and when we eat out, the meal almost always includes fried food.

If I cooked this nice/good/enjoyable tasting fritter next week I would ... I don't know. Maybe I would make it a corn and crab fritter, or a shrimp fritter. I honestly don't know.

I may do one more dish before the deadline for GM passes. We like it too, because it is also a modification of another dish we make.