Fab Fritters
- Becca Wilson
- Nov 5, 2017
- 3 min read
Ahhhh there are too many tasty things I want to try at the moment. I want to try making another roast veg, pesto lasagna, a shallot, rosemary and ricotta tart and a tomato cobbler. I feel like I'm going on about this 'Take One Veg' cookbook but it's rare that you want to make every recipe in a cookbook. At the start of the book Georgina mentions how much vegetarian cookery has transformed in the last few years and how chefs are experimenting a lot more with different colours, textures and flavours. I like being able to make veggie meals that are hearty and wholesome, without meat needing to take centre stage. It's a fun challenge anyway.
I hadn't made a fritter before and I spotted these 'Sweetcorn and Cherry Tomato Fritters' when I was flicking through my favourite cookbook. I was keen to give them a go. It was a team effort and before we started the fritters we popped the tomatoes in to roast slightly alongside some sweet potato wedges and a tray of roast peppers, onion, courgette and garlic. Two perfect accompaniments. Here's the recipe for the fritters:
Ingredients:
(Makes 10)
300g cherry tomatoes, halved
2 tbsp pesto
3 medium eggs, seperated
2 tbsp chopped basil plus a few to garnish
150g sweetcorn kernels
175g GF self-raising flour
2 tbsp oil for frying
4 tbsp creme fraiche to serve
Method:
1. To make the fritters, place the cherry tomatoes in a large bowl and scrunch with your hands until lightly crushed and very juicy. Stir in the pesto, egg yolk, basil and sweetcorn. Season. Gradually stir in the flour to form a thick batter.
2. In a separate, clean bowl whisk the egg white to stick peaks. Gently fold through the batter.
3. Heat the oil in a large frying pan over a medium-high heat. When the oil is hot but not smoking drop spoonfuls of the fritter mixture into the pan. Fry for 3-4 minutes, turning halfway, until puffed up and golden. Using a slotted spoon, remove to a plate lined with kitchen paper. Cook in batches and keep the cooked fritters warm in a low oven.
4. Serve with creme fraiche and chopped basil.
They were easy to make and made for a tasty meal. The fritters were light and fluffy and the combination of the fritters, sweet potato, roast veg and creme fraiche was just perfect.
Anyway, I hope you've had a good week! Mine has consisted of work, Fat Burn, listening to good music, flicking through recipes, eating good food and playing a family favourite - Risk. I hadn't played it before I met Scott's family. Wow it's a fun yet intense game. I love how quickly the game can change and all the elements to the game - do you build up your army or start a battle so you can collect a battle card? Ahhh there's a lot of risks that go on. If you haven't played it before, check it out.
Today, Scott and I have been having a full on planning NZ day. We've got a few things we need to buy, some paperwork to sort out and books to flick through. It's not long now!
Thanks for reading and have a great Sunday x gf v x
P.s if you need some baking inspiration, the chai coconut cake really is to die for!
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