I can’t say that I’ve ever attempted fritters before, but something about them has always appealed to me. So I thought I would give it a go! (I adapted this recipe from here).
These were delicious and an awesome addition to a BBQ’d meal.
2 potatoes, peeled and grated
1 carrot, grated
2 zucchinis, grated
125g corn kernels
1 red capsicum
1/2 cup flour
1/2 tps salt
1/4 parsely flakes
3 eggs (seperated)
2 tps olive oil
Start by peeling the potatoes. Grate them, along with the carrot and zucchini’s and mix them in a bowl. Add the onion, capsicum, corn, flour, salt, parsley and egg yolks. Mix them together.
Next, beat the egg whites until stiff peaks form, stir this into the vegetable mixture.
Using medium heat, heat a frying pan. Use 1/3 cup of the mixture to make each fritter. Scoop the mixture into the pan, and flatten it with a spatula just a little bit so that it makes a nice ’round’ shape. The size of my pan only allowed me to do 3 at a time. You can do as many or little as your pan can handle.
Let the fritters sit in the pan for about 5 minutes before you turn them over. Repeat this on the other side. I found that 5 minutes was probably not long enough to create a ‘firm’ fritter. Once I had cooked for an overall of 10 minutes, I allowed an extra 2 minutes on each side to ensure they were thoroughly cooked.
Repeat this until your entire batch is done, and then enjoy! I served mine with BBQ’d steak and a garden salad.
Fritters are awesome because they can be adapted to suit whatever flavour you feel like. You could add bacon, left over veggies, cheese, chilli’s, I could go on and on here, basically anything you like. They make great left overs for lunch too! I’d love to hear about your flavour combinations! Love Megs xo