Use this basic savoury fritter batter recipe to create your own flavoursome fritter creations!
Fritters. A childhood Sunday supper staple. I have memories of Mum cooking these up with left over corned beef and me then smothering them in tomato sauce (okay – I was not a sophisticated child!) And then at University they again became a staple and THAT is when the experimenting began! My friend Kym and I used to come up with different veggie combos depending what was in the fridge at the time (or in a can – again – not very sophisticated, but it was the late 80’s!) We used to fantasize about opening a cafe serving all sorts of fritters, and we got creative with different cheeses and spices. I used to use a recipe from The Commonsense Cookbook, but that book, possibly along with what little commonsense I had, has long disappeared. I have over the years just mixed up a batter mindlessly BUT last week, I decided to take a look at the recipe so I could share with you.
Start by sifting some self raising flour and salt into a bowl and make a well in the centre. Mix up 2 eggs with a half cup of milk and some melted butter (butter makes it better and smoother) and slowly pour into the centre of the well, stirring in flour as you go. Once combined STOP! Overstirring will lead to a tougher chewy batter.
Now to the fillings. What have you got in the fridge?? Being the week after Christmas when I made these, I of course had ham and was looking for ways of using as much as I could without complaints from the family in the background.(I know – where was this recipe when you were trying to use up your leftover ham and turkey?) This is a great way of using up any leftover cooked meats from a roast dinner, and any leftover roast veg work well too. I added in some corn – the kernels from one ear that has been lightly steamed and some flat leaf parsley.
As you can see, about two cups worth of “filling” is a good amount – more or less depending on what you have and what the ingredients are. Favourites in this house are zucchini feta and mint, zucchini and corn, haloumi and pea, tomato basil and feta, or just plain corn. I add whatever fresh herbs I have around – I added a handful of roughly chopped Italian parsley to this batch, and often add basil, mint or chives, depending on what works well with the main ingredients.
Add some salt and pepper and gently stir through the ham and corn, again being careful not to overwork the batter.
Heat a non-stick frypan over medium heat and when good and hot, add some oil to coat the bottom. I use Rice Bran Oil as it takes heat better and will not smoke. Once the oil is heated, add large spoonfuls of mixture to the pan, but don’t over crowd and take the heat down too far. The fritters will start to sizzle away at the edges and firm up on the top. You will know when it is time to turn them as little bubbles form on the surface.
Using a spatula, carefully turn and cook through on the other side until it too is golden brown. Place on plate lined with paper towel, cover to keep warm and repeat with remaining batter.
Easy lunch or brunch sorted! This batter makes enough for 4 for lunch, but can easily be doubled to make up more. Leftovers keep well in the fridge and can be reheated or some of the herby ones are very good cold for lunch boxes or picnics. I’d love to hear about your favourite combinations!
- 1 cup self raising flour
- ½ tsp salt
- 2 eggs
- ½ cup milk
- 2 tsp melted butter
- 2 cups filling eg ham, corn, grated zucchini, fresh herbs, cheese
- oil for frying
- Sift flour and salt. Place in a bowl and make a well in the centre.
- Combine milk, lightly beaten eggs and melted butter in a jug and stir into dry ingredients until just combined (do not over work or you batter will be tough rather than fluffy and light)
- Add the filling of your choice and stir through -add pepper to taste.
- Heat oil in a non stick fry pan and drop spoonfuls into hot oil. When bubbles rise to the surface, turn and cook through until golden and puffed on both sides. Drain well on paper towels.
- Repeat with rest of the mixture.
- Serve with a tomato relish and simple green salad.