I really, really do.
While I will eat pretty much anything described as a fritter when out and about, at home, I tend to make veggie versions, and fry in a little bit of olive oil in a skillet, rather than deep fry (so much splatter, so much oil - I'd rather pay others to do it for me). My ideal fritter is soft in the middle, and crisp on the outside.
Have been experimenting with semolina as a crumbing agent, with good results.
Currently in rotation:
arancini - leftover risotto formed into balls, piece of cheese on the inside, floured, egged, crumbed, fried
fried tomatoes - egged and crumbed and fried. Green or ripe (from a recent discussion on this board)
rice fritters - either leftover rice, or rice cooked in leftover vegetable soup, with added flavourings (onion, garlic, herbs, whatever) bound with egg into patties, crumbed and fried
I'm hoping to figure out potato rosti, pumpkin fritters and pasta fritters in the near future.
any other recipes/ideas to share?
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