Angela Day fries up delicious bites to be enjoyed for breakfast, lunch or supper.
On the Menu
Orange ricotta fritters
Courgette and haloumi fritters
Breakfast fritters
Spiced cauliflower fritters
Broccoli and blue cheese fritters
ORANGE RICOTTA FRITTERS
Makes 16-20
200g ricotta cheese
2 eggs
60ml castor sugar
180ml flour
5ml baking powder
10ml grated orange rind
60ml orange juice
80ml dark chocolate chips
oil, for frying
icing sugar
Whisk the ricotta, eggs, castor sugar, flour, baking powder, grated orange rind and orange juice in a bowl until smooth.
Fold in the chocolate chips.
If the batter is too thick, add a bit more orange juice or milk.
Pour enough oil into a deep frying pan to come 2cm up the side of the pan or a deep-fat fryer.
Drop tablespoons of the mixture in batches into the hot oil.
Cook for 2-3 minutes a side, turning until golden.
Transfer to a plate lined with paper towel.
Repeat with the remaining batter.
Dust with icing sugar if desired.
COURGETTE AND HALOUMI FRITTERS
Makes 12-14
300g courgettes, grated
1 bunch of spring onions, sliced
375ml grated haloumi cheese
125ml flour
5ml paprika
10ml grated lemon rind
2 eggs
30ml chopped fresh mint
1 disc of feta cheese, crumbled
salt and pepper
olive oil, for frying
Place the grated courgette in a tea towel and squeeze out as much liquid as possible.
Place in a bowl with the remaining ingredients (up to oil) and stir to combine.
Heat a little oil in a frying pan until hot.
Turn the heat to medium.
Place spoonfuls of the mixture in the pan and fry for a few minutes a side until golden and the courgette is tender.
Drain on paper towel and serve with a dollop of cream cheese and smoked trout.
BREAKFAST FRITTERS
Makes 14-15
2 medium potatoes, peeled and grated
1 small onion, peeled and grated
125ml flour
5ml baking powder
salt and pepper
2 eggs, beaten
250g bacon bits, fried and drained on paper towel
250ml grated cheddar cheese
60ml chopped parsley
oil for frying
poached eggs to serve
Combine the potato and onion in a bowl.
Mix through the flour, baking powder and seasoning.
Add the eggs and mix well.
Fold through the bacon, cheese and parsley.
Heat a little oil in a frying pan and drop spoonfuls of the mixture into the pan.
Fry over a medium heat until golden brown, then turn over and cook until golden on the other side.
Drain on paper towel.
Serve topped with a poached egg.
SPICED CAULIFLOWER FRITTERS
Serves 4-6
125ml self-raising flour
5ml curry powder
5ml turmeric
2ml cayenne pepper
125ml grated Parmesan
salt and pepper
2 eggs
45ml milk
1 cauliflower, cutinto florets
oil, for frying
Put the flour, curry powder, turmeric, cayenne pepper and Parmesan in a bowl.
Season with salt and pepper.
Whisk the eggs and milk together and pour over the dry ingredients. Beat until smooth.
Add the cauliflower florets and stir until well combined and the cauliflower is completely coated.
Heat the oil in a pot or deep-fat fryer until hot and fry in batches, for 2-3 minutes, until golden, turning once or twice to brown evenly.
Drain on paper towel.
Serve immediately, with sweet chilli sauce if desired.
BROCCOLI AND BLUE CHEESE FRITTERS
Makes 14-16
300g broccoli, trimmed and finely chopped
250ml flour
10ml baking powder
180ml milk
2 eggs
10ml Dijon mustard
100g blue cheese, crumbled
1 small red onion, finely chopped
125ml grated Parmesan
3ml salt
2ml pepper
oil, for frying
Place the broccoli in a bowl, cover with boiling water and allow to stand for 2 minutes.
Drain and refresh under cold water and drain again well.
Sift the flour and baking powder into a bowl. Make a well in the centre.
Whisk together the milk, eggs and Dijon mustard and add to the flour mixture. Stir until well combined.
Stir in the broccoli, blue cheese, onion and Parmesan cheese.
Season with salt and pepper.
Heat a little oil in a frying pan until hot.
Place spoonfuls of the mixture in the pan, in batches, and cook for 2-3 minutes a side until golden and cooked.
Turn the heat down if they cook too quickly.
Repeat with the remaining batter.
Serve warm with extra crumbled blue cheese.
* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.