Fritters

Sweetcorn fritters

For lunch today we had sweetcorn fritters. They freeze well so these were ones that I'd made a couple of weeks ago with ingredients I already had. I can't remember where the recipe originated from as its scribbled on a bit of paper but it must be at least thirty years old! It calls for cheddar cheese but I use whatever we have kicking around after a market. This time it was our Old Sheb.


Another favourite fritter recipe is courgette and feta, which we tend to live on in the summer when there's a glut of courgettes  and plenty of fresh herbs.We use our own cows milk feta in them. The original recipe is a Claudia Roden one from her book Arabesque. Over the years I have adapted it and now use gram (chickpea) flour in them, which makes them gluten free!

Sweetcorn Fritters

225g frozen sweetcorn

110g wholemeal flour

1 tsp baking powder

1 large egg

225ml milk

1tblsp onion finely chopped

75g cheddar cheese coarsely grated

sunflower oil for frying

Cook the sweetcorn for 4 minutes in boiling water. Drain and cool.

In a bowl whisk the flour, baking powder, egg and milk to a smooth batter.

Add the onion, cheese and cold sweetcorn. Stir well to mix.

Leave the batter for 15 minutes to thicken.

 

Using a heavy non-stick frying pan, gently heat a little of the oil.
Use 1 tablespoon of batter for each fritter. Cook the fritters on one side for 2 minutes until crisp and golden, then turn them with a palette knife or fish slice and cook the other side for another 2 minutes. Add more oil as necessary to fry the rest of the fritters.

Drain on kitchen paper.


We prefer them warm. If they have been frozen just pop them into a hot oven for 10 minutes to heat through.






Courgette and feta fritters

These can be eaten hot or cold and they also freeze well, although being extremely moorish they don't always get as far as the freezer!

1 onion finely chopped

500g courgettes finely chopped

3 large eggs

splash milk

110g gram (chickpea) flour

black pepper

2-3 sprigs of mint chopped

2-3 sprigs dill chopped

100g feta mashed with a fork

sunflower oil

Fry the onion in 1-2 tablespoons of oil over a medium heat until soft, add the courgette and cook until soft stirring regularly .

 

In a bowl whisk the flour and eggs and add a splash of milk if the batter looks a bit thick.
Stir in the pepper, herbs, feta and cooked courgettes and onions.

Film a non-stick frying pan with oil and heat.

On a medium heat fry 1-2 tablespoons of the mixture for 2-3 minutes until golden. Turn over with a palette knife or fish slice and fry for 2-3minutes. Add more oil as necessary to fry the rest of the fritters.
Drain on Kitchen paper.