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Fritter Frenzy
Fritters make a quick and easy camping meal that can be served as snacks, a side dish or as a meal in their own right, and lend themselves nicely to using up leftovers as well as fresh veggies, depending on what you have on hand.
Words and Images by: LYNN BAIN

Zucchini Fritters

Serves two (with salad) or four (as part of a hearty breakfast)

INGREDIENTS

  • 2 medium zucchinis, green or yellow
  • 2 eggs, lightly beaten
  • 4 tbsp self-raising flour
  • 60g feta cheese, finely crumbled
  • 1 green shallot, finely sliced
  • 1 clove garlic, crushed
  • A small handful mint leaves, thoroughly washed and finely chopped
  • Juice of 1/2 lemon or lime
  • A good pinch of chilli flakes (optional)
  • Canola oil, for sautéing

METHOD

Using a coarse grater, grate the zucchinis onto a clean tea towel or strong paper towel. Pull the sides of the towel together and squeeze tightly to remove any excess liquid from the zucchini.

In a medium-sized bowl, combine the eggs and self-raising fl our. Stir well to make a thick batter. Now add the grated zucchini, cheese, green shallots, garlic, mint, lemon (or lime) juice and chilli flakes. Stir together well.

Heat the oil in a heavy-based or nonstick frypan. Ladle a large spoonful of the zucchini mixture into the frypan (about 2 tbsp for each fritter). Cook over a medium heat for a couple of minutes on each side until the fritters are golden brown and cooked through.

Place the cooked fritters on some crumpled paper towel to absorb any excess cooking oil and then serve with either eggs or sausages for a hearty breakfast or with a simple salad for lunch or dinner.

Cauliflower Cheese Fritters

Serves two generously

INGREDIENTS

  • 1/2 head cauliflower, split into small florets
  • 1/4 cup plain flour
  • A small handful grated cheese
  • 1 egg, lightly beaten
  • Salt and pepper, to taste
  • Canola oil, for sautéing
  • Lemon or lime wedges, for serving

METHOD

Bring a saucepan of water to boil and carefully add the florets of cauliflower. Cook until it is just tender and then drain. Place the cauliflower in a medium bowl and mash well with either a potato masher or fork.

Add the flour, cheese and egg to the cauliflower and mix together well. Season to taste with salt and pepper.

Heat a little canola oil in a frypan over a medium heat. When the oil is hot, add heaped tablespoons to the pan and cook on one side until the fritter is golden brown.

Flip to sauté on the other side until golden brown. 

When the fritters are cooked, drain them on some crumpled paper towel.

Serve the fritters with some lemon or lime wedges on the side.

This recipe originally appeared in Caravan World magazine. For more of Lynn’s easy camping recipes,get a copy or subscribe at www.magshop.com.au/caravan-world. 

Tags: Cooking Recipes Camp Kitchen Oven Travel Fire Fritter Egg Zucchini
Category: Cooking
Written: Tue 01 Nov 2016
Printed: November, 2016
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