Stephanie of Dispensing Happiness is hosting yet another Blog Party - this time, the theme is Fried Food Frenzy! This is one event where you can find your inner Elvis and bring your favourite mini fried food to the party, together with a beverage.
I have chosen a relatively low cal option - mini vegetable fritters made from a recipe by Michelle Trute, as featured in the first Cooking with Conscience book.
You can see from the photo that the more fritters I made, the darker they became - presumably because the pan became hotter. I would not say that these fritters were exciting, and I think that they would benefit enormously from the addition of both seasoning and cheese. However, they tasted fine, although a little bland, and are a good way to use up some leftover veg at your next party.
To make these fritters, you need:
220g sifted self raising flour
enough skim milk to turn the flour into batter
(Michelle says 1 cup, I say almost 2 cups)
1 egg white
1 diced onion
150g tinned corn kernels
1/2 cup grated carrot
1/2 cup grated zucchini
Combine the milk and flour in a large bowl to form a batter of dropping consistency, then stir in the remaining ingredients until well combined. (I suggest adding salt and pepper to taste at this stage, and maybe some grated cheese - I found the end result a little bland.) Cook the batter in egg rings in a lightly oiled frypan, flipping the fritters to cook the other side when bubbles start appearing on the top. Drain on greaseproof paper.
Now, if I liked Bloody Marys, I think that that would make a perfect accompaniment to these fritters. However, being a classy kind of gal, I prefer a Cosmopolitan served in an elegant martini glass with my fritters:
The Blog Party roundup can be viewed here.