This is the basic fritter batter I have been cooking since I was a child. It is an old recipe from my mother and the addition of the beaten egg white makes it light and fluffy. You can also use it as a waffle batter. We grew up on these made with tinned tuna and sweet corn (which is also good when you need to create something from the pantry for dinner in a hurry. Just add some herbs and they will also be delicious).
I have never deep fried this batter, preferring never to deep fry but it would be good, especially with apple fritters which could then be tossed in cinnamon and sugar 🙂
Ingredients: Makes 12
1/2 cup self raising flour
1/2 cup plain flour
1/4 tsp salt
1 large egg yolk
1/2 cup milk
1/4 cup boiling water
1 egg white
2 corn on the cob
1/2 cup chopped parsley
a few chopped chives
1/4 cup chopped sundried tomatoes
black pepper
Chutney to serve
Method:
- Cook corn @ 100°C for 3-5 minutes in steam oven. Cool and cut off kernels
- Sift flours with salt into a medium size bowl
- Beat egg white in a small bowl until stiff and set aside
- Make a well in the centre and add egg yolk and warm liquid
- Stir in flour gradually to make a batter and fold in beaten egg white. It should be quite a medium thickness.
- Add other ingredients and fold through lightly.
- Cook 1/4 size cups of the mixture in a medium hot, non-stick frying pan with a little oil until golden brown. Be careful not to burn them without cooking in the middle. Turn carefully when they start to bubble and cook the other side, with the pan covered. Keep warm in the oven while you cook the remainder.
Pictured with Spiced beetroot chutney here or I actually prefer a tomato chutney with these. Delicious with fluffy scrambled eggs and slow roasted tomatoes for breakfast 🙂
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