Katico, I don't actually have a real recipe for the fritters ...I'm one of those horrible people who just throws stuff in until it looks right. However, it's a really forgiving batter, so you can pretty much throw in whatever you want and I'm sure it'll still turn out yummy...it would be super easy to add chopped veggies or something too. This is what I put in this morning (this filled three pint-and-a-half freezer tubs, plus a little extra for my breakfast today):
-The Insides from two small/medium spaghetti squashes (cut in half, bake cut side down at 350* until easily pierced with a fork...about 45 min maybe? Since I was going to be freezing the batter, I baked them last night then refrigerated so they would be cold when I mixed up the batter...if you're cooking the batter right away though it doesn't matter if the squash is still hot).
-Maybe 3/4 cup milk? I didn't measure...
-Probably about 1/2 or 3/4 cup each of corn flour (masa), medium-grind cornmeal, and white flour (again, I didn't measure...I just add masa until the consistency looks right...maybe a little thicker than pancake batter)
-About 1 cup grated cheese...I usually just use cheddar, and always end up adding "just a little more" because I LOVE cheese.
-Salt and fresh ground pepper
To cook, I pour the batter into the pan just like you would for pancakes and fry them in butter...I use a cast iron skillet over low/medium low heat.
And yes, I AM a lucky duck...her ravioli is awesome. I'm pretty sure my little sister is going to throw in a pie too !