Don’t have nightmares.
I’ve posted lots of variations on the fritter theme, crammed with everything from chick peas to cauliflower and sweet potato. These ones see carrots and courgettes take a turn, and I reckon they’re the best of the lot. It might be something to do with all the cheese in them...
They’re blessed with a chewy crispy outer and a deliciously soft inner thanks to the cheese laden batter. Eaten hot you can easily scoff the lot dipped in to zingy salad cream, and feel free to mix up the cheeses. I like a couple of types and chose edam and Parmesan as I had some the fridge that needed using. But you could try cheddar, gouda or anything else, the more the merrier. Just not before bedtime.
For around 12 bites
- 2 eggs
- 100ml yogurt/crème fraîche
- 70ml milk
- 80g grated edam
- 50g Parmesan
- 180g plain flour
- Sea salt and pepper
- 3 large carrots, grated
- 3 large courgettes, grated
- Butter and oil for frying
- Salad cream to serve
Method
- In a large mixing bowl add together the eggs, yogurt/crème fraîche, milk and whisk together. Then sprinkle over the flour and seasoning and mix together. Next add the cheese, and when you’re five minutes off wanting to cook the bites, mix in the grated carrot and courgette and stir them through the batter until it’s all mixed together. If you leave them to sit in the batter too long before cooking, the water from the veggies waters the batter down — and they’re better before this happens.
- In a frying pan add some butter and olive oil and on a high heat fry until the butter starts to gently foam. Add a heaped tablespoon of the mixture for each bite in to the pan, being careful not to overcrowd the pan, and turn the heat down to medium.
- Fry them for 4 minutes before turning over, and once golden on both sides they’re ready. Remove and eat with salad cream.