My eating week goes something like this: farmers market on a Thursday, grocery store on a Friday morning. On Friday afternoons and on Sundays I cook and bake lots of different recipes to shoot for the blog or to test, not necessary at meal time. On Saturdays I bake a big batch of something for my roommates and I thought the week. This leaves me with Monday to Thursday, where I make whatever meals I can out of what ingredients I have leftover from the weekends 'work' recipes, and I eat whatever is leftover from that.
Quite often, I post some of my mid-week recipe inventions on Instagram, and one such meal that gained a lot of attention and recipe requests were some vegetable fritters I threw together out of fridge leftovers, added Indian style spices and served up with a side salad and some paprika sprinkled Soured Cream. They had only been something to use up the half a peeled potato I had rolling around, but then I started thinking about what flavours would really work together to make them into a full blown recipe post, suitable for a lunch or a light Summer supper with a glass of white wine. You can follow the recipe with these, or you can just add your own leftover vegetables to the spiced batter. Just remember to use either courgette, potato or both as grated they help give the fritters their structure. This makes 6 fritters.
- 1 Egg
- 3 tbsp Plain Flour
- 1/2 tsp Baking Powder
- 1 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1 Very Small Baking Potato
- 1/2 Courgette (Zucchini)
- 1/4 Red Onion
- 1 Small Sweet Red Pepper (or 1/4 a Bell Pepper)
- 1/2 tsp Salt
- Black Pepper
- Olive Oil
- Fresh Coriander (Cilantro) to garnish
Grate the courgette on the biggest hole of a box grater. Peel and grate the potato. Mix the salt into the grated vegetables and set aside. Slice the onion and the pepper. Beat together the egg, flour, baking powder, spices and some freshly ground black pepper to make a thick batter. Squeeze all the liquid out of the gated potato and courgette mixer by hand or using a sieve and add to the batter along with the onions and peppers. Mix well until everything is coated with batter. Heat a little olive oil in a non stick frying pan over a medium heat. Gently fry heaped tablespoons of the vegetable mix, pressing down the tops with the back of the spoon to make flatter fritters. Cook for a few minutes on each side until golden. Serve in a stack sprinkled with roughly chopped coriander. Enjoy!
As ever, let me know what you think, and maybe send photographs of your own fritters?