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    Tuesday, November 29, 2016

    Vegetable Fritters - More Ways to Use Leftovers

    Cooking for one, frequently means you have too much food. I am from a family that never had the same meal every night. So when I have leftover food, I find another to present it.

    So last night, some potatoes, some asparagus.
    What to do?
    Fritters for lunch.

    So I grabbed a courgette, a spring onion, some cherry tomatoes, couple of eggs  from the fridge.

    There is no absolute rule for the amounts...but the rule of thumb is... enough flour to coat the vege
    and enough egg to bind them all together

    So for these fritters
    This is what I had in hand

    2 small cooked potatoes grated
    4 stalks cooked asparagus sliced into disc
    1 spring onion finely chopped
    1 courgette grated
    3 cherry tomatoes quartered, seeds removed and chopped

    1/4 cup flour
    2 eggs

    Oil for frying

    Sea salt and  freshly ground black pepper

    Place the vegetables into a bowl
    Add flour and salt and pepper
    Toss to coat the vegetables 

    Meanwhile in another bowl beat eggs with some salt and pepper
    Add the seeds from the tomatoes and beat together
    Add egg mix to vegetables
    Heat oil in a pan, over medium heat, till it is hot
    Add the mixture in spoonfuls
    Cook on one side 2-3 minutes
    Turn and cook on the other side for another 2-3 minutes
    If they cooking too quickly turn the heat down

    Drain on a wire rack

    I think room temperature is best for the flavour
    You could squeeze a little lemon over the top
    or serve with a chutney
    I like them just with a little sea salt and freshly ground black pepper
    Your choice

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