Fritters 2 Ways

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These are both two great combinations to make for dinner.  The first was made using leftovers that I had in the fridge and the second is quite seasonal with mushrooms and kale.  They take minutes to cook and are delicious with a chilli oil or I used this chipotle paste (see link here).   

Peas, courgette, chilli

GF/DF

Makes 6 fritters (enough for 2 people)

Ingredients:

1 courgette, grated with the larger grater setting

1 spring onion, thinly sliced

200g frozen peas

zest of a whole lemon and 2 tbsp juice

2 good pinches of chilli flakes

small garlic clove, grated

4 tbsp extra virgin olive 

3 medium eggs, lightly beaten

Sea salt and black pepper

Add all of the ingredients except the olive oil into a large mixing bowl and lightly mix everything together.  Set a large frying pan to a medium to high heat and add a little olive oil to warm.  When the pan is hot use a large spoon to add a spoonful of the mixture to the pan roughly 10cm wide and add another two around the pan.  Spread out the filling a little so it is even and will cook properly.  Fry for about 1.5 minutes before using a spatula to flip it over.  It should be golden on the other side and use spatula to press the fritters down and fry for another 1.5 minutes.  Once cooked add to a plate and cover with tin foil while you do the last batch.  Serve with a little more lemon zest and a squeeze of the juice.

 

Mushrooms, kale, parmesan

GF

Makes 6 fritters (enough for 2 people)

Ingredients:

4 mushrooms (I used some chestnut mushrooms), Thinly sliced with a mandolin to make them cook quickly

Few thyme leaves

3 tbsp grated parmesan

Large handful of kale leaves, stalks removed and leaves chopped

small garlic clove, grated

3 medium eggs, lightly beaten

Sea salt and black pepper

Add all of the ingredients except the olive oil into a large mixing bowl and lightly mix everything together.  Set a large frying pan to a medium to high heat and add a little olive oil to warm.  When the pan is hot use a large spoon to add a spoonful of the mixture to the pan roughly 10cm wide and add another two around the pan.  Spread out the filling a little so it is even and will cook properly.  Fry for about 1.5 minutes before using a spatula to flip it over.  It should be golden on the other side and use spatula to press the fritters down and fry for another 1.5 minutes.  Once cooked add to a plate and cover with tin foil while you do the last batch.  

Nina ParkerComment