Golden Poppies our State Wildflower

Friday, March 21, 2014

TGGD WHOLEWHEAT FRITTERS : salami, bacon, cheese, chicken, mushroom, crab, ham or tuna...great recipe for QUICK snacks or appetizers

Corn and crab fritters topped with avocado


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:
Sour cream
Hot Sauce
herbed butter
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.

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