At our Sydney Launch, we witnessed something magical.
Just as our pile of leftover ingredients was starting to look thin, and little hope remained for future deliciousness, Rachel Potter (the.wastefree.chef) said we can make fritters.
From the trainwreck of remaining ingredients Rachel served up debatably the most delicious fritters we’ve ever had the good fortune of tasting.
To settle the debate over whether Rachel Potter has magic powers or not, she sent through the recipe for the fritters from the night, as well as all fritters ever. So now we can look like we have magic powers too.
Fritters are the perfect crispy, oozy, delicious reincarnation of your slightly battered vegetables. Also, they make you look fancy as hell. All you really need are three things to make these babies work. If you have some extra goodies lying around to throw in, all the better.
ONE | A carrier: Flour of any kind (eg wheat, besan, buckwheat, lentil, maize) or cooked grains (quinoa, amaranth, rice, barley)
TWO | A binder: Egg, soaked chia seed, coconut milk, cooked chickpea liquid (essentially this should have some element of fat and/or protein and be in a liquid state)
THREE | The good bits: Nearly any veg and leafy green that you have on hand, alliums (garlic, onion, leek, shallot), herbs and spices if you have them (spices like cumin, fennel, coriander and nigella seeds work well), fresh herbs if you have them, salt and pepper to taste
Optional extra fancy stuff: Ingredients with sharp or piquant flavours like capers, olives, pecorino/parmesan cheese, pickled veg/fruit, currants.
+ A large handful of flour (not sure if it was plain or self-raising, doesn’t really matter anyway)
+ 1 grated zucchini
+ a large handful of chopped silverbeet (this could be any green leafy veg)
+ 3 cloves of garlic, finely chopped
+ 1/2 a leek, finely chopped
+ 1/2 an onion, finely chopped
+ 1 tablespoon of pickled cumquats, finely chopped
+ Coconut milk
Mix the flour, zucchini, silverbeet, garlic, leek, onion & cumquats together, then slowly add enough coconut milk to create a wet batter (think thick yoghurt consistency). Add salt and pepper to taste.
Heat a heavy based fry pan over a medium heat, once hot, add enough oil to a depth of 1cm. Once oil is hot, spoon dollops of batter into the hot oil and cook until they are starting to brown around the edges. Turn, and cook for another 2-3 minutes or until firm.
Place fritters onto compostable paper towel to absorb any excess oil.
These are great on their own as a snack or serve with a salad or with sourdough bread. If you have it on a dollop of hand labne or ricotta will make these extra delicious. And if you’re kitchen is ultra prepared, a sprinkle of nigella seeds and olive oil or a blob of some relish or salsa verde will take them up a notch.