Fridge fritters
Cook Rhiannon Baldock isn’t the only one with vegetables looking a little worse for wear in the fridge. Her take on the classic corn fritters with a garlicky chilli yoghurt is the best way to make the most of those not-so-pretty vegetables while you still can.
Ingredients | serves 4
Fritters
1/4 cup self-raising flour
1 Tbsp cornflour
1/2 tsp baking soda
5–6 cups grated or finely chopped vegetables (see chef’s tip)
1/2 cup grated cheddar
3 eggs, beaten
Neutral cooking oil
Garlicky chilli yoghurt
1 cup Greek yoghurt
3 garlic cloves, peeled and crushed
Hot sauce, to taste
Extra virgin olive oil
Paprika, to garnish
Method
- Sieve the flour, cornflour and baking soda into a mixing bowl and season with salt and pepper. Add the vegetables and grated cheese, stir to combine, then add the beaten eggs and mix until a batter forms.
- Bring a nonstick frying pan to a medium-high heat with enough oil to coat the base of the pan. Scoop large spoonfuls of the batter into the pan, and cook for 2 to 3 minutes on each side or until golden and risen.
- Repeat until all of the fritter mixture has been used, then set aside, keeping warm.
- Make the dip by stirring together the yoghurt, garlic and hot sauce, then season to taste with salt and pepper.
- Drizzle the yoghurt with olive oil and sprinkle over paprika, then serve alongside the hot, crispy fritters.
Chef’s tip: Use any vegetables in this recipe that you like, but those with low water content are best to keep your fritters light and crispy.
