Summer and Autumn are such great months for fritters.
With an abundance of well priced zucchini (courgette), corn and eggplant, fritters are a great way to turn excess produce into something utterly delicious.
Batter – With all fritters, less batter makes for a crisper fritter with interesting texture.
Try to keep flour to a minimum but not so little that your fritters fall apart. Flour of some sort is essential for acting as the “glue” in binding ingredients together.
Flour – My favourite fritter combination of flour is half wheat flour and half rice flour. The rice flour gives a lovely crisp texture to the outside of the fritter while it stays soft inside. Recently I made zucchini fritters using just rice flour as I needed them to be gluten free, they were fantastic.
Chickpea flour is also good to use and provides protein as well as flavour.
Polenta or corn meal can also be mixed with wheat flour which also gives a crisp fritter.
Raising agent – While fritters don’t really need any help with rising, a little amount of baking powder can make a difference to texture, in creating fluffy fritters.
Eggs – Eggs of course are essential in fritters, I tend to lean heavier on the eggs than I do on flour.
Cooking – Most fritters benefit from a short time in a preheated oven – about 180 C. This ensures that the fritters are cooked all the way through – who wants a half cooked fritter? Ugh.
Salt and drain – undoubtedly zucchini with their high water content are best to be salted and drained before cooking. This makes for a much lighter fritter with no sogginess. Grate zucchini into a colander, sprinkled with salt and left to drain for a good half hour. Then to finish off, a twist in a clean tea towel to really dry them out.
Favourite Flavour Combinations:
zucchini with feta or halloumi, lemon zest, spring onion, mint and dill
cauliflower with fried onion, ground coriander, cumin, turmeric and fresh coriander.
corn with spring onion, basil, coriander, parsley
carrot with spring onion, cumin, coriander, parsley, coriander
apple with ricotta, cardamom or cinnamon.
mussel with parsley, coriander and sweet chilli sauce
whitebait with white bread, butter and lemon :)
What are your favourite flavour combinations?
Some of our favourite fritter recipes: