Fantastic Fritters
Recipe from the Everyday Canteen Recipes Resource
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Sift the wholemeal self-raising flour into a large bowl.
In a separate bowl, whisk the eggs and milk together until well combined.
Add egg mixture to the flour and mix until just combined. Fold in the spinach, tomato, and add pepper to taste.
Heat a large non-stick frying pan over medium heat and spray with olive oil spray.
Place a scoop – about ¼ cup of mixture in the pan and cook for 2-3 minutes or until bubbles appear on the surface.
Flip over and cook for 1 minute.
Transfer to a plate. Cover to keep warm. Repeat with remaining mixture.
Serve 2 fritters with a side salad.
Variations
- Try substituting the sun-dried tomato and spinach with corn and light ham or mushroom and spring onion or sweet potato and capsicum for variety.
- For a sweet version, try banana and cinnamon, apple and desiccated coconut or passionfruit and lemon zest.
Tips
- Garnish with a dollop of reduced-fat Greek yoghurt.
- Use a small ice-cream scoop to ensure your fritters are a consistent size every time.
Serving Size 130g (2 fritters)
Servings 20
Ingredients
Directions
Sift the wholemeal self-raising flour into a large bowl.
In a separate bowl, whisk the eggs and milk together until well combined.
Add egg mixture to the flour and mix until just combined. Fold in the spinach, tomato, and add pepper to taste.
Heat a large non-stick frying pan over medium heat and spray with olive oil spray.
Place a scoop – about ¼ cup of mixture in the pan and cook for 2-3 minutes or until bubbles appear on the surface.
Flip over and cook for 1 minute.
Transfer to a plate. Cover to keep warm. Repeat with remaining mixture.
Serve 2 fritters with a side salad.
