Good heavens, we love a fritter in the Casa Chaos! I can put any ingredient in them and they will be eaten. Leftover mashed potato? Too easy. Corn, zucchini, sweet potato, prawns, fresh herbs, chickpeas and/or chicken? Make sure there is enough for seconds. They are super easy and seem to round out the meal nicely with their hint of the frypan. These almost caused a riot at the table recently, so I thought I’d share the recipe. This recipe is easily doubled!
- 2 cups of steamed cauliflower, chopped into smallish pieces – about the size of a pea?
- 2 finely chopped spring onions
- Half a cup of frozen peas. Apparently many people hate peas, so leave them out if you like.
- Half a cup of cheddar cheese, cut into tiny cubes because I didn’t want to wash the grater.
- Salt, white pepper and paprika – about half a teaspoon of each.
- Half a cup of plain flour
- about 125 ml of milk, more or less.
- Olive oil
- Combine vegetables, cheese, and flour. Stir well until everything is coated in flour. At this stage add the salt, pepper and paprika.
- Add the milk and combine well with the other ingredients until you have a very thick pancake type batter. It shouldn’t be runny at all as it will need to plop into the frypan. Add more flour or milk until the consistency is right.
- Cover the bowl with a tea towel and leave to rest at room temperature for 20 minutes.
- Heat about 1cm of olive oil in a wide frypan until very hot. Carefully plop (totes a technical term!) heaped tablespoons of the fritter batter in the frypan, leaving space around each one.
- After a few minutes, turn carefully with a spatula. When both sides are nicely browned, remove fritters and drain on paper towels.
- Cook in batches until all the batter has been turned into fritters, serve immediately.
Do you make fritters? What is your favourite combination?