Friday, May 04, 2007

Lamb Fritters - another way with left overs

I've been putting off writing this post, because I couldn't figure out the recipe. I know I must have used one, I'm just not sure which.
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
2 eggs
20g butter
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!


Pissed OFF Housewife said...

Oh my.

I've never seen a "use it with anything" fritter recipe.

I'm SO inspired!

kazari_lu said...

Sarcasm from the pissed off housewife? Oh my!
: )

I like fritters. They are a quick way to turn a fridgeful-of-nothing-much into a relatively healthy dinner. They are a dinner for when I am uninspired.

If you're looking for inspiration, you should check this out: