Anyway, fritters as the title suggests, are a great way to use up leftovers. Just chop it small, add to batter, and fry.
First you need the batter. It doesn't really matter what's in it, as long as it's a bit thicker than pancake batter.
Donna Hay's basic fritter batter:
1 cup SR Flour
1/3 cup milk
salt and pepper
I've made them with plain flour before, and with chickpea flour. Once the batter is whisked and de-lumped, add your chopped things. Corn kernels and spring onion are traditional. We chose left over roast lamb, green capsicum and some mushroom. Any vegetables would work, provided they aren't too runny.
Heat some oil in a frying pan, and then fry the batter, a quarter cup at a time. The fritter is ready to turn when bubbles appear on the surface.
Make sure you eat them warm!