Fritters, a love story

Little pancakes filled with veggies, good enough for breakfast, lunch or dinner.

I first came across them in on of Annabel Langbeins cookbooks: The Free Range Cook Book.
My favourite cookbook, my recipe is based on hers.

A good basic fritter recipe is:
175 plain (or whatever) flour
3 tsp baking powder
3 eggs
250ml soda or cold water
1 tsp salt

Combine, then rest the batter for 15minutes or put in the fridge for an overnight soak.
While the batter is resting grate your veggies and chop some herbs.

Some ideas for variations:
- Herb Fritters: add a couple of tablespoons with pesto to the batter
- Corn Fritters: add 500gr corn and a little chopped up mozzarella
- Spring onion Fritters: finely chopped spring onions
- Zucchini Fritters: grate 2 medium zucchini’s, squeeze out the moisture, add some chopped mint and feta.
- Clean-out-your-fridge Fritters: grate your veggies and leftover bits of cheese
- A walk-through-the garden Fritters: chopped up silverbeet/kale/spinach, fresh herbs,… and a little goats cheese.
- Or any other combination you think up

In a frying pan, on medium heat, add a little oil or ghee then ladle in a spoonfuls of batter, turn when bubbles appear, they’re finished when they bounce back when pressed gently.

Serve with fried bacon, smoked salmon, or to go with that big smoked trout you got at your local fishmonger. They look very pretty on a bed of rocket leaves.

Make them smaller to serve as a little appetiser, served with smoked salmon, sour cream and dill.

If you like these, you might also want to try pakora’s (recipe link)