While not the most beautiful looking, fritters are definitely one of those good old-fashioned foods that most people enjoy.  I roll out this fritters recipe regularly and what is great is that it can be used to create sweet or savoury fritters.  It is a kitchen basic, but an important one in my repertoire.

Where this recipe is most used in our household is for creating a second meal out of leftover roast (or corned) meats.  Often during the week we’ll have a roast meal of some description and then a couple of nights later, use the remaining meat to make another dinner of fritters.  Using the meat this way makes it a little easier for meal planning and also allows the opportunity to buy a larger cut of meat, which is often cheaper, and be confident it will all be used.

The picture shows corned beef fritters, which we devour with a good dollop of tomato sauce.  Savoury fritters are also great served with a selection of chutneys and relishes.

Fritters Recipe

1/2 cup plain flour

1/2 cup self-raising flour

1/4 teaspoon salt

1 egg, well beaten

1 cup milk

Method

Sift the flours and salt into a bowl.  Add the egg followed by the milk and beat until smooth.  This can be done with a wooden spoon (and strong arm).  Stand for one hour if time permits.

For Meat Fritters

Cut leftover meat into cubes and add to the batter along with a handful of chopped parsley.  Over medium heat, cover the base of frying pan with oil and allow it to heat up.  Add a tablespoons of prepared batter to the oil and cook for a few minutes on each side, or until golden brown.  Drain cooked fritters on paper and repeat with remaining batter mix.

For Banana Fritters

Peel bananas and cut into slices.  Stir through the batter.  Over medium heat, cover the base of frying pan with oil and allow it to heat up.  Add the banana slices to the oil and cook for a few minutes on each side, or until golden brown.  Drain cooked fritters on paper and sprinkle with a bit of sugar.  Repeat with any remaining banana slices.  Serve immediately (with some ice cream).

For Apple Fritters

Peel, core and slice the apples into rings.  Over medium heat, cover the base of frying pan with oil and allow it to heat up.  Dip the apple slices into the batter and place straight into the frying pan.  Cook for a few minutes on each side, or until golden brown.  Drain cooked fritters on paper and sprinkle with a bit of sugar.  Repeat with any remaining apple slices.  Serve immediately (with some ice cream).

The Klutzy Cook Notes

  • Try and have the egg and milk at room temperature before preparing the batter.
  • One way to beat the mixture is to place it into a round airtight container (I use a Tupperware one) and seal it tightly.  Then just shake it around for a few minutes.  This usually gets everything well combined and removes all the lumps.
  • Ensure the oil is nice and hot before adding the batter, otherwise it tends to soak up more oil and the fritters will be greasy.

What types of fritters do you enjoy?  Any suggestions on other sweet or savoury ingredients to add?  Please let us know below.

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