See Also: Vegetable fritters(recipes)
Creole Spiced Vegetable Fritters with Lemon Sauce(recipes)
Sweetcorn Fritters(recipes)
Whelk Fritters(recipes)
Asparagus Fritters(recipes)
Mexican Fritters(recipes)
Prawn fritters(recipes)
Cinnamon apple fritters(recipes)
Apple Fritters with Two Sauces(recipes)
Courgette and feta fritters(recipes)

Vegetable fritters (recipes)








Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the fillings2 tbsp frozen, fresh or canned sweetcorna handful of fresh spinach leavessalt and freshly ground black pepper 8-10 button mushroomsa handful of fresh flat-leaf parsleyTo serve3-4 tbsp Greek yoghurtground cumin, for sprinkling1 lemonFor the batter1 free-range egg125ml/4fl oz cold water40g/1½oz plain flour40g/1½oz cornfloursunflower oil, for frying



Method



1. Prepare the fillings first. If you are using fresh or frozen sweetcorn, bring a small saucepan of water to the boil, add the sweetcorn and simmer for three minutes, then drain through a sieve and place in a small bowl. (It is very important to boil frozen sweetcorn first or you' ll find that the corn starts popping as it fries in the hot oil!) If you' re using canned sweetcorn, drain off the liquid and place the sweetcorn into a small bowl.2. Wash the spinach and remove any tough stalks that run through the centre of the leaves. Dry the spinach thoroughly. Pile the leaves on top of each other on the chopping board and chop them finely. Mix with the sweetcorn in the bowl. Season with salt and freshly ground black pepper.3. Chop the mushrooms so that each piece is a bit smaller than the sweetcorn, then chop the parsley leaves finely, cutting away any tough stalks. Put these into another bowl and combine. Season with plenty of freshly ground black pepper.4. Spoon the Greek yoghurt into a small bowl and stir in some salt and freshly ground black pepper. Sprinkle a little ground cumin on top. Cut the lemon into quarters and put it on a small plate on the table.5. To make the batter, break the egg into a mixing bowl and add the water and the two sorts of flour. Season with salt and freshly ground black pepper. Whisk well until the mixture is smooth and creamy.6. Line a large plate with at least two sheets of kitchen paper and put next to the hob.7. Heat three tablespoons of sunflower oil in a heavy frying pan on medium heat. Meanwhile, add half the batter to each bowl of filling and mix well. As soon as the oil begins to smoke, pick up about two teaspoons of the batter mix with a slotted spoon, letting excess batter drain off into the bowl. Drop the mixture into the pan and flatten with the back of the spoon. Repeat to make three or four more fritters. You only need the very smallest amount of batter-to-vegetable ratio--just enough to hold the fritters together.