Breakfast fritters

Breakfast fritters

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1 quantity Basic batter
1 cup flavouring ingredients chosen from finely diced corned beef, sausage or other cold cooked meat, mixed with 1 teaspoon French mustard and 1 tablespoon grated onion
440g canned sweetcorn, drained, mixed with 2 rashers bacon, cooked and crumbled
90g cooked vegetables, diced and mixed with 1 tablespoon grated onion, 1 tablespoon chopped parsley and 1 rasher bacon, cooked and crumbled
oil, for frying
chutney, to accompany, (optional)
or Smooth tomato sauce, to accompany, (optional)
or grilled tomato, to accompany, (optional)

Method

  1. Mix batter with chosen flavouring ingredients. Heat 1 cm oil in a frying pan until it gives off a slight haze. Drop mixture in large spoonfuls into oil and fry for about 2 minutes on each side. Turn heat down and cook for 2 minutes more. Drain on crumpled paper towels and serve very hot, with chutney, tomato sauce or grilled tomato.
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