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How to make fritters - several easy recipes

Fritters are basically small pancakes. The batter is often mixed with fruit, vegetables or meat before frying. The plain, standard fritter is also known as a crumpet.

Crumpets

Ingredients:

1 cup flour
pinch of salt
1 egg
180 ml milk
15 ml (3 t) baking powder

Method:

Break the egg into an electric mixer and process.
Add the milk and mix.
Sift the flour and salt. Add a little at a time to the mixer and process after each addition.
Lastly add the baking powder and process until smooth.

Heat a little oil in a pan. Drop in spoonsful of the batter. When bubbles appear on the surface, the fritters are ready to be turned over and browned on the other side. Drain on crumpled greaseproof paper and serve immediately with cream and jam.

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Fruit fritters

Any type of canned fruit can be drained and chopped, before adding it to the batter.
Fresh fruits such as bananas, apples, peaches, pears or pineapple must be mashed or grated before adding them to the batter. When the fritters are still warm, dust them with fine sugar before serving.

Vegetable fritters

These can be served as a savoury addition to a main course or as a separate snack.

1. Sweetcorn fritters

Ingredients:

1 cup sweetcorn
180 ml flour
pinch of salt
1 egg
60 ml milk
15 ml baking powder

Method:

Mix the batter ingredients as for the crumpets. Then stir in the sweetcorn and lastly the baking powder. Fry the same way as the crumpets.

2. Onion fritters

Ingredients:

2 medium onions, sliced
10 ml salt
180 ml flour
15 ml baking powder
about 180 ml water

Method:

Mix the onions with the dry ingredients.
Gradually add water, until you have a nice thick batter.
Fry them the usual way, or drop them into deep, hot oil.

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3. Pumpkin fritters

Ingredients:

125 ml cooked pumpkin
2.5 ml mixed spice
15 ml sugar
1 egg
125 ml flour
15 ml baking powder

Method:

Mix the pumpkin with the sugar and spice. Beat in the egg well. Stir in the flour and lastly the baking powder. Fry the same way as the crumpets. Serve sprinkled with fine sugar.

4. Potato fritters (Shaggies)

Ingredients:

4 medium potatoes (about 750 g)
2 eggs
10 ml salt
2.5 ml pepper
1 large onion (grated)
1 cup flour
20 ml baking powder

Method:

Wash the unpeeled potatoes, and grate them.
Lightly beat the eggs and add them to the potatoes.
Add the onion, and flavour with salt and pepper.
Sift the flour and baking powder together. Stir into the potato mixture.
Fry the same way as the crumpets.

Meaty fritters

1. Fish fritters

Ingredients:

500 g cooked white fish
3 eggs, separated
125 ml flour
30 ml minced onion
10 ml dried parsley
5.ml salt
2.5 ml pepper

Method:

Mash the fish and mix with the 3 beaten egg yolks.
Add the rest of the ingredients and mix well.
Stiffly beat the egg whites and fold into the mixture.
Drop spoonsful into deep, hot oil and fry until browned.
Drain on greased paper and serve hot with a savoury sauce.

2. Minced pork fritters

Ingredients:

150 g raw, minced pork (if unobtainable, use beef)
1 medium onion, finely chopped
600 g flour
10 ml dried parsley
10 ml salt
5 ml pepper
2.5 ml sugar
about 600 ml boiling water

Method:

Mix all the ingredients, except the water.
Add enough water to make a thick, smooth batter.
Fry the same way as the crumpets.

ENJOY!

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Posted in: Recipes by on October 28, 2010 @ 10:02 pm

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