Showing posts with label fritters. Show all posts
Showing posts with label fritters. Show all posts

Saturday, 19 January 2019

Zucchini and Cauliflower Fritters

I had some "oldish" courgettes and cauliflower lounging around in the fridge so threw these together for lunch. Next time I would add some feta cheese and parsley but they were pretty good like this too.

Ingredients

  • 1/4 head cauliflower approximately 1 cup, grated (or you can buy cauliflower 'pearls' so the messy work of grating is done)
  • 3 medium zucchini, grated, skin on
  • 1/4 cup coconut flour
  • 2 large eggs
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
Method
  1. Squeeze moisture out of the veges
  2. Throw everything into a large bowl and mix well. At first I thought I would have to add another egg but you want a dense mixture
  3. Grab a handful and make a small-medium pattie. Give it a good squeeze so it holds together. I got 9 out of this mixture.
  4. Heat a fry pan to medium and add 1 tbsp  of coconut or olive oil
  5. Add fritters to pan and flatten slightly. Cook 3-4 minutes each side until golden.
  6. Serve with topping of your choice i.e., avocado; mayonnaise; yoghurt. Enjoy!


Monday, 30 October 2017

Mussel Fritters with Tomato Salsa

I love to leave the mussel meat big and chunky for my fritters,
however, if making them for people who are a bit squeamish about mussel bits chop them up a bit. The tomato salsa sets this off especially when the tomatoes are fresh from ones garden :D

Ingredients
serves 2-3

For the Fritters

  • 15-20 large fresh NZ Mussels in shells
  • 2 free range eggs, separated
  • ¼ cup brown rice flour (or just standard flour)
  • ¼ milk
  • large handful of chopped parsley, thyme, coriander - whatever you've got on hand
  • 1 large spring onion, finely sliced
  • 1/2 fresh red chilli, finely chopped (optional)
  • freshly cracked pepper and sea salt
  • lemon wedges, to serve
  • sliced avocado, to serve
  • coconut oil, for cooking (or use olive oil or butter)
Method
  1. Clean the mussel shells and pop into a large pot with about a cup of water, cover and bring to boil. As the mussels start to open pull them out of the pot, the trick is to not let them overcook since you’ll be cooking them again in the fritters
  2. Chop each mussel in half (or dice it up finely depending on your audience)
  3. Whisk egg yolks, flour and milk to make a batter. 
  4. Mix in the mussels, parsley and spring onion. 
  5. Season with salt and pepper. 
  6. Whisk egg whites until stiff and fold in. 
  7. Pop 1 tbsp of coconut oil in a frying pan over a medium heat.
  8. Measure large tablespoons of the mussel mixture into the hot pan and cook for 1-2 minutes each side, until brown and cooked through.
While you’re waiting for mussels to cook, prepare the tomato salsa

Tomato Salsa Ingredients
  • 4-6 medium tomatoes, finely chopped
  • ½ red onion, very finely sliced
  • 1 small garlic clove, chopped
  • small splash red wine vinegar (or cider or white wine vinegar)
  • ½ lemon, juice only
  • ½ bunch coriander, roughly chopped
Combine all the ingredients in a bowl, stir then refrigerate until ready to be served.

Serve mussel fritters with salsa and sliced avocados on top. Yum :D 




Sunday, 2 October 2016

Kumara + Pea Fritters

Inspired by Donna Hay's version, I swapped the self rising flour for wholemeal and coconut and served these tasty little things with a yoghurt and chilli jam dressing with pesto on the side. This is a flexible recipe so play around with it including your side dressings and enjoy :0


Ingredients
serves 4
takes 30 minutes
  • 1/2 cup wholemeal flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 3 eggs
  • 1 1/2 cups milk with 1 tbsp vinegar added, set aside 5 mins (poor man's version of buttermilk)
  • sea salt
  • freshly cracked pepper
  • 2 cups frozen peas, thawed
  • 1 cup kumara, grated
  • 1/2 cup fresh herbs ie basil, parsley, mint (I used lemon basil)
  • to serve: yoghurt with 1 tbsp chilli jam added and/or pesto
Method
  1. Mix flours, baking powder, eggs, milk, salt & pepper in a large
    bowl
  2. Add peas, grated kumara and herbs and mix
  3. Heat a non stick frying pan over a medium heat, add a dash of olive oil
  4. Cook 1/4 cup of the mixture in batches for 2-3 minutes each side or until lightly golden
  5. Serve with dressing of choice and enjoy :)