|Corn and crab fritters topped with avocado|
ALL VEGETABLES HAVE OT BE PREPARED AS IN TGGD BEFORE PROCEEDING WITH ANY RECIPE
Fritters have been around for hundreds of years, sometimes they are called pancakes, griddle cakes or even cakes.
This is a basic batter recipe and you may add whatever filling you like, vegetable, meat or even fish.
1 cup wholewheat flour
1/2 tsp salt
1/4 tsp ground black pepper
2 large eggs beaten
1/2-3/4 cup milk, nut milk is fine, or filtered water
oil for frying
In a medium bowl, using a wooden spoon ( don't use a whisk as it is important to work the gluten in the flour..the more it is stretched and worked the crisper the fritter, whisks simply cut in)...mix the dry together, make a well and add the egg and mix well then add the milk gradually beating, until smooth.
The mixture should coat the back of the wooden spoon, and be like thick, whipped cream.
Allow the mix to rest before adding the "filling": (the filling should be up to 2 cups, any combination you chose plus any fresh or dried herbs of choice)
Cheese: 1 -1 1/2 cups any good cheese, hard or medium, even cottage cheese works
Sweetcorn: add 2 cups and mix well
Crab & Sweetcorn: add 1 cup cooked sweet corn and 1 cup lump crab meat, flaked, 2 tsp horseradish sauce, 1/4 cup minced parsley. zest 1 lemon, 1 tsp Bays seasoning (or 2 tsp smoked paprika) , 1/4 cup minced celery
Cooked broccoli or cauliflower: add 2 cups
Tuna: add 1/2 cup plus 1/4 cup chopped celery, 1/4 cup minced parsley, 1/4 cup minced scallions
Ham: add 1 cup chopped cooked ham or bacon, 1/2 cup chopped tomato; 1/4 cup chopped fresh basil
Salami: add 1/2 cup finely chopped; 1/4 cup minced onion; 1/4 cup chopped cucumber
Smoked salmon: add 1/2 cup chopped smoked salmon; zest 1 lemon; 1/4 cup minced capers, 1/2 cup minced parsley
Chicken/meat: add 1 cup cooked meat finely chopped, 1/2 cup chopped tomatoes; 1/2 cup minced scallions
The list is endless
Mix the filling into the rested batter and fry in 1/4 inch very hot oil, gently drop by tbsp into hot oil and fry until golden and then turn just once.
Drain on kitchen paper or wire rack.
Sauces to accompany:
Mustard (in fact sometimes it is great to add dry mustard/wasabi/Worcestershire sauce to the fritter batter for a more piquant flavor)
Mint or apple jelly
and always serve with fresh lemon or vinegar.
While they can be frozen they are far better eaten fresh and hot.