While few and far between, I occasionally have happy accidents in the kitchen. Recently, I was cooking a big batch of millet. After the usual amount of cooking time, I tasted the cooked millet only to find it was still on the crunchy side. I added more water and continued cooking. It turned out, the bottom half was already done so the extra water turned the millet in to mush. This was bad for the recipe I was making but a wonderful realization that a little extra water/cook time can create a perfect millet texture to be used in vegetable cakes and fritters, which is where these sweet corn fritters were born. I could eat these every day in the summer with a simple salad- the perfect crispness made from just a few ingredients. Read more and see the recipe.