HHDD #6: F is for Fritter

What’s round, flat and fried? Fritter’s of course!

The versatile and modest fritter makes its name on the big stage as this month’s theme for Hay Hay it’s Donna Day #6. Donna says that “for breakfast, a light lunch, supper or side, fritters in all their variations are sure to hit the spot,” and I couldn’t agree more. There isn’t a food that comes to mind that you couldn’t turn into a fritter; there are banana fritters, corn fritters, potato fritters, fish fritters you name it and I bet you, you can fritter it.

So I’m making the call…
Come one, come all, this is your chace to flip it and reverse it.
To offer up your latest and greatest in fritters;
be it savoury or sweet any type will do,
as long as it’s round, flat and fried,
whatever flavour, it’s totally up to you!

What: Hay Hay it’s Donna Day #6- F is for Fritter!
When: Post your recipe by the 15th of October, 2006
Where: email your post to milkandcookieblog@yahoo.com.au
How: email me your name, blog’s name, recipe title, post’s URL and your location.
The round up will be posted 22nd of October and voting will start soon after that.

Here are two Donna Hay fritter recipes (issue 29) that should get the ball rolling...

Basic Corn Fritters
(serves 4)

1 cup self-raising flour, sifted
2 eggs
20g (¾ oz) butter, melted
1/3 cup (2½ fl oz) milk
sea salt and cracked black pepper
400g (14 oz) can corn kernels, drained
3 green onions (scallions), chopped
vegetable oil for shallow-frying
lemon wedges to serve

Place flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine.
Fold through corn and green onions.
Place two tablespoons of the oil in a large frying pan and heat over medium heat.
Add ¼ cups of the mixture to the pan and cook for 1-2 minutes each side or until bubbles appear on the surface. Set aside.
Add another two tablespoons of oil and repeat with the remaining mixture.
Serve with the lemon.

DONNA’S TIPS:
+ Fritters absorb the oil they are cooked in, which is why you have to add extra oil before cooking a new batch. This way they won’t stick to the pan they’ll go a lovely golden colour and be crispy on the outside.
+ As you have to cook fritters in batches, cover the ones that are ready with a clean tea towel. If you are cooking other things to go with the fritters place them in a 100°C (210°F) oven to keep them warm.

Zucchini, Ham, Basil and Ricotta Fritters
(serves 2)

1 cup self-raising flour
2 eggs
20g (¾ oz) butter, melted
1/3 cup (2½ fl oz) milk
sea salt and cracked black pepper
½ cup fresh ricotta cheese
¼ cup fresh basil torn
75g leg ham, torn
1 zucchini (courgette), cut into long thin strips
vegetable oil for shallow-frying

Place flour, eggs, butter, milk, salt and pepper in a large bowl and whisk to combine.
Fold through the ricotta, basil, ham and zucchini.
Place two tablespoons of the oil in a small frying pan and heat over medium heat.
Add ½ of the mixture to the pan and cook for 2-3 minutes each side or until bubbles appear on the surface. Set aside.
Add another two tablespoons of oil and repeat with the remaining mixture.
Cut into wedges and serve.

I also used Donna’s recipe for Garlic Aïoli (issue 27) to serve with the Zucchini and Ricotta Fritters.

4 egg yolks
1 tbsp white wine vinegar
1 garlic clove, crushed
2 tbsp lemon juice
2 cups (16 fl oz) olive oil

Place egg yolks, vinegar, garlic, lemon juice in the bowl of a food processor and process until combined.
Gradually pour in the oil while the motor is still running and process until the mixture is thick and smooth.
Serve with zucchini and ricotta fritters.

Hay Hay It’s Donna Day is a monthly event initiated by Barbara of Winos and Foodies; to get more of an insight into the history of this event, check out this page.