I\’ve gotta\’ say, I\’m not a fan of fritters. They\’re oily, and they take too long waiting by a hot stove to flip them. I don\’t make these often but on rare occasions, like using up veggies while hosting multiple kids, they can be handy.
Bowl 1:
- 1 cup flour
- 2 tsp baking powder
- half to 1 tsp salt
Bowl 2:
- 2 eggs, beaten
- half cup or approximately 100g sour cream if feeling decadent – or omit
- half cup milk (or whatever the difference is) to make 1 full cup of dairy. If not using sour cream, that means 1 cup of milk.
Bowl 3:
- 3 sticks of shallots, chopped (or half an onion)
- 3 garlic cloves, crushed
- handful of flaked almonds, toasted (optional)
- some fresh corn kernels or a tin
- grated carrot
- grated zucchini
- grated other veg
- grated haloumi
- Add bowl 1 to bowl 2 and mix well. Add extra flour 1 tbs at a time if necessary to reach a nice consistency.
- Add bowl 3 and mix well.
- Add olive oil to a shallow but wide pan and place on medium heat on stovetop.
- Add mixture in 1 tbs amounts to form pancakes.
- Flip to cook both sides. Ideally you want there to be a bit of a crust.
- Remove to a plate with a paper towel to soak up the oil.
- Serve with fresh avocado and tomato relish.