To fry them, just slice them about 1/4 -1 / 3 of an inch thick, dredge them
first in a little flour seasoned with salt and pepper, then in unsweetened soymilk seasoned with the same, and then back into the flour before sauteing a couple of minutes on each side in canola oil over medium - high heat.
I melt butter,
sprinkle in a little flour and cook it off, then bit by bit add a half - and - half mixture of warm milk and decanted cooking liquor from the boiling pot.
If the puree is too runny to make conhesive patties,
mix in a little flour in until the puree reaches workable consistency.
If the mixture is too moist, either cook further until it thickens, or
stir in a little flour, 1 tablespoon at a time, until you can shape the mix into patties.
A handy little trick to keeping the fruit evenly distributed throughout the muffins is to first toss
them in a little flour then add them to the batter at the last second and only just mix them in.
Then add
in a little flour to thicken the soup, and then pour in the broth.
After everything was pan ready I tossed enough frozen blueberries to generously cover the batter,
in a little flour to coat, then layered batter, blueberries and topping in the pan, lowering the oven temp.