Fritter the day away
Quick, easy and endlessly versatile, fritters are unfailingly fabulous, says NZ House & Garden food editor Sally Butters.
Pea, prawn & coriander fritters
These are delicious as finger food for a party but also rather good scoffed for lunch.
1 cup peas (thawed, if frozen)
1 cup chopped prawn meat
1 bunch coriander leaves, chopped 1⁄2 red chilli, finely chopped
1 lime, finely grated zest
1 tbsp flour
2 eggs, separated
Oil for shallow frying
Combine peas, prawns, coriander, chilli, lime zest, flour and egg yolks. Season well with salt and pepper.
In a separate bowl, whisk the 2 egg whites then gently fold into the prawn mixture.
Fry spoonfuls of mixture in hot oil for 2-3 minutes on both sides until golden and firm to the touch. Drain on crumpled paper towels.
Serve garnished with pea tendrils and drizzled with lemony sour cream or aioli, if desired. Serves 2-4
Carrot, ku¯ mara & ginger fritters
Tasty and easy, these make a great meat-free meal, served with a salad.
1 medium carrot, peeled 1 medium ku¯ mara, peeled 2 spring onions, chopped 2 thumbs fresh ginger, grated 1 clove garlic, crushed
1 lime, finely grated zest 1 heaped tsp green curry paste 1 egg
2 tbsp cornflour
Sweet chilli sauce
Fish sauce
Oil for shallow frying (or ghee)
Place carrot and ku¯ mara in a food processor and finely chop. Add spring onions, ginger, garlic, lime zest, curry paste, egg and cornflour. Season with a little sea salt, sweet chilli and fish sauce. Pulse until just combined.
Fry small tablespoonfuls of mixture in a little hot oil, turning once, until golden brown (about 3 minutes each side). Drain on crumpled paper towels. Serve with an Asian-inspired dipping sauce or sweet chilli sauce. Serves 2-4
Italian sweet apple fritters
These tender, sweet fritters are reminiscent of doughnuts, with the bonus of rum-macerated sultanas to bite on. Roll them in cinnamon sugar and enjoy.
2 tbsp sultanas Splash of rum 125g flour
1 tsp baking powder
1⁄4 cup caster sugar, plus extra
for dusting
1 egg, lightly beaten
1⁄2 cup buttermilk
1 cooking apple, peeled and grated
1⁄2 orange, finely grated zest
1⁄2 lemon, finely grated zest
Oil for deep-frying, eg canola Ground cinnamon for dusting
Place sultanas in a small dish, add rum and leave to soak for at least 10 minutes.
In a large bowl combine flour, baking powder and caster sugar. Add egg and buttermilk and mix to combine. Fold in grated apple, orange and lemon zests and the drained sultanas.
Heat oil in a small pot or a wok and deep fry tablespoonfuls of batter until golden. This should take only 2-3 minutes. Fry in smaller batches so the fritters are not crowded. Remove from the hot oil using a slotted spoon and drain briefly on crumpled paper towels. Dust with caster sugar mixed with a little cinnamon while still warm. Apple fritters are best enjoyed warm the same day they are made. Serves 2-4