fritters – My Whisk and I

Bacon-Zucchini Fritters

February 15, 2024February 14, 2024by Karen ClaassenLeave a Comment

300 – 350g zucchini
15ml salt
375ml grated cheddar cheese
250ml chopped bacon, uncooked
6 eggs, whisked together
375ml flour
7,5ml baking powder
vegetable oil, for frying

Wash the zucchini under running water and dry them.
Grate into a bowl, sprinkle over the salt and leave to stand for 10 minutes.
Place the zucchini in a clean tea towel and twist and squeeze out as much of the liquid as you can.
Add the dry zucchini to a mixing bowl.
Fry the bacon bits until cooked and crispy, drain and add it to the zucchini.
Add the cheese and eggs and stir everything together.
Now add the flour and baking powder and stir to combine.
The batter should be thick enough so that it won’t spread in the pan – if it is too runny, add some more flour and if it is too stiff, add a few drops of water.
Place a frying pan over medium heat and add about 15ml of vegetable oil. Wait for the pan and oil to heat up.
Place about 30ml of batter into the pan and press down on it with the back of a spoon so that it is more or less even. You should get 3-4 fritters in an average frying pan – do not overcrowd them!
Fry the fritter for 3 minutes on the one side, flip it over and fry for another 2 minutes. Remove from the pan and keep warm.
Keep going until there is no batter left.
Serve the bacon-zucchini fritters warm as a snack or a side, or pack them at room temperature for a picnic or lunchbox.

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Green Bean Fritters

September 5, 2023August 18, 2023by Karen ClaassenLeave a Comment

350g green beans, sliced into 1cm lengths
200g flour
10ml baking powder
5ml curry powder
2,5ml ground turmeric
5ml salt
2,5ml white pepper
2 eggs
half an onion, very finely chopped
90ml water
vegetable oil for frying

Place the prepared green beans in a saucepan oven medium-high heat, add about 500ml water and simmer for 5 minutes. Drain well and set aside to cool.
Add the flour, baking powder, curry powder, turmeric, salt and pepper to a mixing bowl and stir together.
Add the cooled beans and mix again.
Add the eggs, onion and water to a bowl and whisk together.
Pour into the bean mixture and stir to form a batter.
Place a pan on medium-high heat, add enough oil to generously cover the bottom and wait for it to heat up.
Fry spoonfuls of the mixture for 3-4 minutes per side.
Serve the fritters warm.

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Dutch Banana Fritters

April 27, 2022April 2, 2022by Karen ClaassenLeave a Comment

200g flour
10ml baking powder
30ml icing sugar
1,2ml salt
170ml buttermilk
1 egg
3 ripe bananas, mashed
vegetable oil for frying
45ml caster sugar
10ml ground cinnamon

Butterscotch Sauce:
200g sugar
100g butter
62ml cream

Mix the flour, baking powder, icing sugar and salt together in a mixing bowl.
Add the buttermilk and egg to a jug and whisk together.
Pour the liquid mixture into the dry ingredients and stir together.
Add the mashed banana and mix through. Set aside.
Heat about 7cm deep vegetable oil in a saucepan.
Mix the caster sugar and cinnamon in a shallow bowl.
Mould the banana batter with two teaspoons and fry in batches for about 3 minutes, until cooked and golden.
Drain the fritters on kitchen paper and immediately roll them in the sugar-cinnamon mixture.

For the butterscotch sauce:
Measure the sugar into a small saucepan set over medium heat and allow the sugar to melt without stirring. Allow the sugar to caramelise and become golden while watching it with a hawk’s eye – you want a light caramel colour at this stage.
Add the butter and stir until melted.
Simmer the mixture over gentle heat for 2 minutes.
Remove the saucepan from the heat and add the cream. Whisk vigorously until smooth.
Decant the sauce – it will thicken as it cools.

Serve the banana fritters with the butterscotch sauce on the side for dipping.

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Sweet Potato Cakes

November 2, 2021November 2, 2021by Karen ClaassenLeave a Comment

750g cooked and mashed sweet potato (about 4 medium sweet potatoes)
125ml self-raising flour
1 X 375ml can of Corn kernels, drained (you may substitute with cooked corn)
125ml pumpkin seeds
1 egg
2,5ml salt
2,5ml cinnamon
63ml brown sugar
vegetable oil to fry

Add all the ingredients to a large mixing bowl and mix through.
Place a heavy bottom pan onto medium-high heat and cover the bottom with vegetable oil to heat up.
Scoop a tablespoonful of the mixture into the pan and fry for 2-3 minutes before flipping and frying the other side for another 2-3 minutes. Do not overfill your pan as you want the sweet potato to caramelise and fry to a golden, crisp outside. Keep going until all the mixture is used.
Serve the cakes with a dollop of yoghurt and honey.

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Corn Fritters

May 20, 2021May 20, 2021by Karen ClaassenLeave a Comment

Most cooks have a recipe for corn fritters but this is the one to keep AND it takes only 20 minutes to make, from start to finish!! Makes about 20 fritters, depending on the size of each fritter.

375ml flour
15ml baking powder
2,5ml salt
2 eggs
10ml butter, melted
1 can corn kernels, drained
1 can sweetcorn
125ml spring onion, finely sliced

Add the flour, baking powder and salt to a mixing bowl.
Break the eggs in a small bowl and whisk together. Add to the flour.
Melt the butter in the microwave oven and pour into the flour mixture.
Now add the drained corn kernels, sweetcorn and sliced spring onion and mix everything together until you can not see any flour.
Place a heavy bottomed frying pan onto medium-high heat and cover the bottom with sunflower oil.
Scoop a spoonful of the corn mixture into the pan and flatten slightly so that it takes on a round shape.
Fry a few corn fritters at a time without crowding the pan.
Each fritter will need about two minutes cooking time per side before it is done.
Keep the cooked fritters warm until you have utilised all of the corn mixture.
Serve warm with sour cream or enjoy them plain.

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Pumpkin Fritters with Caramel Sauce

April 6, 2021April 6, 2021by Karen Claassen2 Comments

These are traditional pumpkin fritters. In South Africa the caramel sauce has been very popular for many years and in that sense I suppose, it can be seen as almost-traditional. As in all great stories, of which a recipe is one, there is a but … this caramel sauce is an approved version of the original and fabulously, more-ish!

500ml pumpkin, cooked and drained
500ml flour
90ml sugar
10ml baking powder
a pinch of salt
2 eggs

Cook the pumpkin by roasting it in your oven at 180℃ until soft. Scoop out the flesh and drain in a sieve over a bowl, to get rid of excess water.
Add 500ml of the pumpkin to a mixing bowl.
Now add the flour, sugar, baking powder, salt and eggs and mix everything together with a spatula.
Heat about 5cm oil in a heavy based saucepan.
Scoop up some batter with a teaspoon and fry in the preheated oil until golden. This should take about 3 minutes.
Drain the fritters on kitchen paper and keep them warm in a low oven.

Caramel Sauce:

250ml cream
125ml brown sugar
60ml butter, cubed
60ml golden syrup|
5ml vanilla

Add the cream and brown sugar to a small saucepan.
Turn the heat on to low and stir until the sugar has dissolved.
Add the butter and syrup and turn the heat up to a gentle simmer.
Allow the sauce to bubble for 5 minutes while stirring.
Take the saucepan off the heat, stir in the vanilla and pour the sauce over the warm pumpkin fritters.

Serve some of the caramel sauce on the side.