Fritters

I have started to make fritters pretty much every week. To me they are grated vegetable with batter and flavourings. They are quick and easy to put together and fairly quick to cook. On the rare occasion that there are any left they are delicious cold and make a handy snack or lunch of the children. I have made them with potato, courgette, carrot and broccoli so far.

The potato fritters were amazing, I was sceptical when I found the recipe that so few ingredients thrown together could taste good but they did, there were none left!

Potato Fritters
2 American cups grated raw potato
1 small onion grated
2 eggs beaten
1 tsp salt
1 tbsp rice flour
1/8 tsp bicarb

Put grated potato into a dry clean tea towel and squeeze excess moisture out.
Place in bowl with rest of the ingrdients and mix well.

Heat oil in a frying pan on a medium to low heat and drop a tbs of mix in and flatten with back of the spoon.

Fry on both sides until golden.

The courgette recipe again had few ingredients but really tasty.

Courgette Fritters 
225g grated courgette
75g chopped onion
70g plain or rice flour
 2 eggs beaten
75g grated Parmesan
125g grated mozzarella

Combine all the ingredients in a bowl.

Heat oil in a saucepan on a fairly low heat.

Drop in a tbs of batter and flatten. Cook until you you are able to lift the fritter, if you try too early the fritter will fall apart, turn and cook on other side.

The carrot fritter recipe comes with a delicious sauce that can be made in advance and led tin the fridge to chill.

Sauce 
5tbs yogurt
2shallots finely chopped
1cm piece of fresh root ginger, finely grated
Pinch chilli powder
1/4tsp caster sugar
20g fresh mint leaves finely chopped
55g fresh coriander leaves finely chopped

Put all the ingredients in a bowl and mix, chill until required.

Carrot Fritters
2 eggs
85ml milk (I never use cows milk but sure it will work, have use soya, rice and oat milk)
15g butter melted
100g plain flour
1/2 tsp baking powder
1 1/2 tsp ground cumin
1/2 tsp ground turmeric
Pinch cayenne pepper
1/4 tsp salt
340g grated carrot
2 tsp coarsely crushed coriander seeds
6 spring onions chopped

Beat the eggs, milk and butter together in a bowl, add the flour, baking powder, spice and salt and mix.

Add the carrots with the coriander seeds and spring onion and mix well.

Heat oil in a frying pan on a medium heat, scoop desert spoons of mix into the pan and flatten slightly, fry to cook on both sides.

The broccoli fritter recipe that I have been using was a bit bland and tasteless, each time I cooked them I changed the flavourings and now have a really tasty fritter, in my opinion anyway!

Broccoli Fritter 
1 head of broccoli (I usually use a fairly large one or two small ones)
150g gram flour
1/4 tsp asafoetida
1/4tsp ground turmeric
Pinch chilli powder
1tsp coriander powder
1tsp cumin powder
2 eggs beaten
170ml cold water
1 medium onion finely chopped
2 cloves garlic crushed

Cut the broccoli head(s) into a few pieces and steam for a few minutes, pour cold water over to stop cooking and cut the broccoli florets into very small pieces, peel and cut up the stalk into similar size pieces

Sift the gram flour into a bowl, this makes the flour easier to mix with the wet ingredients later otherwise it will be a very lumpy, mix with the spices.

Make a well in the centre and pour in the eggs and mix to a smooth paste.

Gradually add the water to make a smooth batter.

Stir in the chopped broccoli, onion and crushed garlic.

Heat oil in a frying pan on a medium heat, drop desert spoons of mix into the pan and flatten slightly, fry to cook on both sides.

You could also use Cauliflower for this recipe, although I have yet to try this.

With all these fritters you will have more mix than you can fit in a frying pan at once, unless you have an industrial sized pan.  I heat the oven to 100 degrees centigrade and put the fritters on a plate to keep warm.  If you are already using the oven for something else just put them all in at the end to warm up slightly.