Fritters
have always been part of my family's diet.
When Mum got out the chopping board and the remains of the Sunday Roast
we knew it was fritter night. If there
was no roast left it was usually vegetables in the fritters, mostly corn, but
on frugal nights probably before pay day, it could have simply been potatoes
and parsley.
Take your
favourite fritter batter or follow this one.
Ingredients
125g
(4oz) s/r flour or plain flour and add 1tsp baking powder
1 egg
beaten
pinch
salt
milk
Handful green
vegetables I used cavelo nero, sorrel, rocket, silver beet (chard) leaves and some
coriander chopped up finely. The borage
I used in my side salad.
Method
Put
flour salt and egg in bowl and add a bit of milk, beat till smooth and add vegies.
Now add more milk till it is dropping consistency, (the amount depends on how
much moisture is on the veg after washing and drying)
Heat
some oil or butter in fry pan (I use a mix as Then the temp doesn't get too
hot. Add tablespoons of batter and fry
till bubbles appear.
Flip
them over and cook tilt the bottoms are brown. Place on oven proof plate and
put in a low oven to keep warm while you cook the rest. Makes 10.
Serve
with a side salad of choice.
Next
time I make these I might add some corn and perhaps a pinch of cumin and
coriander powder or just curry powder.
The variations are limitless.
Anyways, a marvelous way to use up a tired greens.
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