Today we are continuing the foody theme @ EIM...today is Fritter Day!
Fritters are are basically anything combined with some sort of binding batter and fried. They can be sweet or savoury and can be a very good way of making a rather meager amount of food stretch further and therefore an economical way of producing an interesting and creative meal, especially from leftovers. Fritters of some description are common across many cultures.
When I think of fritters, I think with especial fondness of mums apple fritters, especially when made with Democrat or Sturmer apples, this is Tasmania after all.
During my childhood my siblings and I all ate them with great relish, served as she preferred with a sprinkle of sugar and a generous squeeze of fresh lemon juice (à la pancakes). This is the way, if I make them these days, that I still prefer to eat them. She also made wonderfully crispy German potato fritters, (we called them kartoofleboompas), that we enjoyed very much, served with a spicy homemade tomato relish.
A friend in Sydney loves to eat out at Asian restaurants just so she can enjoy banana fritters with caramel sauce...she always heads to the dessert menu straight away to make sure they are available.
I love and occasionally make, when I can justify, (or more usually simply ignore the feelings of guilt inherent these days in eating anything "fried"), pakoras and almost any vegetable tempura. These are my favourite fritters along with the aforementioned apple version, although rarely indulged. A deep fryer is still tucked away though, just in case!
Fritters are are basically anything combined with some sort of binding batter and fried. They can be sweet or savoury and can be a very good way of making a rather meager amount of food stretch further and therefore an economical way of producing an interesting and creative meal, especially from leftovers. Fritters of some description are common across many cultures.
When I think of fritters, I think with especial fondness of mums apple fritters, especially when made with Democrat or Sturmer apples, this is Tasmania after all.
During my childhood my siblings and I all ate them with great relish, served as she preferred with a sprinkle of sugar and a generous squeeze of fresh lemon juice (à la pancakes). This is the way, if I make them these days, that I still prefer to eat them. She also made wonderfully crispy German potato fritters, (we called them kartoofleboompas), that we enjoyed very much, served with a spicy homemade tomato relish.
A friend in Sydney loves to eat out at Asian restaurants just so she can enjoy banana fritters with caramel sauce...she always heads to the dessert menu straight away to make sure they are available.
I love and occasionally make, when I can justify, (or more usually simply ignore the feelings of guilt inherent these days in eating anything "fried"), pakoras and almost any vegetable tempura. These are my favourite fritters along with the aforementioned apple version, although rarely indulged. A deep fryer is still tucked away though, just in case!
An archive image of mixed vegetable pakoras in their crisply delicious chick pea binding...
A few weeks ago, during one of our recent chilly days, I made corn fritters for lunch. I don't usually cook at lunch time, but Tim had been out at a Lions event and Chris had had a very strenuous morning at his computer so it seemed reasonable to have something more substantial than the usual salad or soup and sandwich.
I like corn fritters as long as the batter is very light, mainly egg, and the corn kernel content is very generous and while I infinitely prefer fresh corn when it is in season, these were made from tinned corn from the pantry, a great convenience.
Chris indulged his preferences for the size of the serving, adding sour cream and sweet chili sauce...it is a photograph of his lunch that I used for todays inchie...
I like corn fritters as long as the batter is very light, mainly egg, and the corn kernel content is very generous and while I infinitely prefer fresh corn when it is in season, these were made from tinned corn from the pantry, a great convenience.
Chris indulged his preferences for the size of the serving, adding sour cream and sweet chili sauce...it is a photograph of his lunch that I used for todays inchie...
 The inchie... |  ...in the album |
Only four more inchies to go and we will be at the end of the EIM list for 2019, the end of the year, and for me, both the end of my inchie adventure and the closure of my website...it is time.
Now, to catch up on a couple of momentous occasions...
Now, to catch up on a couple of momentous occasions...
Here is my eldest grandson, Nicholas, 13 last Friday!
On his new bike, off to school...
The first sourdough baking was a great success, say it though I shouldn't...
Crusty, chewy and with a wonderful mouthfeel and unique taste...the sourdough starter is now residing in the fridge to slow down it's ardour. Once it has aged a little more and become stronger, after a couple more bakings, I will try using local spelt and rye flours for the loaves...
That's it from a rather brisk and windy place,
Bye
Di
Bye
Di
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